Sweet Corn Spoon Bread

Sweet corn spoon bread: Perhaps the best way to eat sweet corn. Makes a great side dish or chili accompaniment.

I’m a Midwestern girl, and corn recipes are near and dear to my heart.

This sweet corn spoon bread is hands down one of the best corn-based recipes I’ve had. (This Chilean corn casserole is right up there too!)

This spoon bread is similar to cornbread – except richer and more dense. The perfect match for a spoon.

Sweet corn spoon bread: You'll definitely go back for seconds. Click through for recipe!

 

Serving Suggestions

  • This corn dish is a great side dish for Thanksgiving dinner. You can omit the garlic and jalapeno if you’re planning on serving this for Thanksgiving (or similar) meal.
  • This spoon bread also great as a side to a bowl of chili or soup. Treat it like cornbread, but serve it with a spoon!
  • Add some bacon bits to the batter before baking.
  • Top with hot sauce.

 

Yield: 10 servings

Sweet Corn Spoon Bread

This makes a big batch. If you're serving it as a side dish for a big meal, it will serve up to 10 people.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes

Ingredients

  • 8.5 ounce package Jiffy corn muffin mix
  • 1/2 cup melted butter
  • 2 ounces cream cheese, softened
  • 1 cup sour cream
  • 2 eggs, beaten
  • 15.25 ounce can whole kernel corn, drained
  • 14.75 ounce can cream style corn
  • 1 teaspoon garlic powder
  • 1 jalapeno, finely chopped

Instructions

  1. Preheat oven to 375F. In a large mixing bowl, mix corn muffin mix and melted butter. Next, stir in cream cheese and sour cream. Add eggs, corn, garlic powder, and jalapeno.
  2. Pour mixture into a lightly greased 2 quart casserole dish (or 9 x 13-inch cake pan). Bake for 35 to 40 minutes, until spoon bread is firm.

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