Corn Spoon Bread Casserole
Corn Spoon Bread Casserole is a comforting, cheesy dish combining sweet corn and flavorful muffin mix, baked to perfection with a golden cheese topping. Ideal for family dinners or potlucks, it offers a moist, hearty texture with a savory crust, appealing to those who enjoy rich, comforting flavors.
Ingredients
Instructions
- Combine eggs, corn muffin mix, cream-style corn, drained whole kernel corn, sour cream, and melted margarine in a bowl.
- Blend well until smooth.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake at 350°F (175°C) for 1 hour.
- Sprinkle shredded cheese on top and bake for an additional 5 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a slightly sweeter flavor, consider adding a tablespoon of sugar to the mixture. You can substitute Greek yogurt for sour cream for a tangier taste, or use a gluten-free corn muffin mix to make it gluten-free. Ensure to blend the ingredients thoroughly to avoid lumps for the best texture.
Serving Suggestions
This Corn Spoon Bread Casserole pairs beautifully with grilled meats or a fresh salad. For a complete meal, serve alongside Marshmallow Sweet Potatoes for a comforting touch. It also makes a great side for potlucks or family gatherings, offering a delightful combination of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual servings for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Spoon Bread Casserole contains roughly 772 calories, with 19g protein, 61g carbohydrates, and 51g fat. It is an excellent source of protein (38% of the Daily Value), calcium (37% of the Daily Value), and vitamin A (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1113mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes, you can use fresh corn! About 2 cups of fresh corn kernels will work well. Just make sure to cook the corn briefly before adding it to the mix to ensure tenderness.
What can I use if I don't have margarine?
If you don't have margarine, you can substitute it with an equal amount of unsalted butter or a plant-based butter alternative for a dairy-free version. This will maintain the richness of the dish.
Can I make this dish ahead of time?
Absolutely! You can assemble the casserole ahead of time, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).