Sweet Corn Spoonbread Casserole
Sweet Corn Spoonbread Casserole is a creamy, comforting Southern-style side dish made with cornbread mix, corn, and sour cream. It’s soft, moist, and perfect for holidays or everyday meals.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, eggs, salt, and pepper.
- Stir in the corn muffin mix until just combined. Do not overmix.
- Pour mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- Let it rest for 5–10 minutes before serving. Serve warm with a spoon.
Notes
- Add shredded cheddar cheese for a cheesy twist.
- Can be made a day in advance and reheated before serving.
- Great alongside barbecue, chili, or holiday roasts.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 7g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Find it online: https://ukfinda.com/sweet-corn-spoonbread-casserole/