Corn Spoonbread
Corn Spoonbread is a moist, savory casserole combining sweet corn with creamy, cheesy flavors. Its tender texture and golden crust make it an ideal side dish for family dinners or holiday feasts, appealing to both kids and adults seeking comforting Southern-inspired cuisine.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine eggs, cream-style corn, whole kernel corn, sour cream, melted butter, and muffin mix; mix until well blended.
- Pour the mixture into a 6 x 10-inch (15 x 25 cm) casserole dish or pan.
- Bake in the preheated oven for 35 minutes.
- Sprinkle cheese over the top of the casserole.
- Bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
Tips & Substitutions
For a richer flavor, consider adding diced jalapeños or green chilies to the mixture. If you don't have muffin mix, you can substitute with a combination of flour, baking powder, and sugar. To enhance the texture, fold in some shredded cheese before baking. This dish is versatile and can be enjoyed as a side with Col. Sanders Style Chicken Coating.
Serving Suggestions
Serve warm as a comforting side dish, perfect alongside grilled meats or as part of a vegetarian meal. It pairs beautifully with Broccoli Cheese Puff for a delightful combo. For a complete meal, consider a fresh green salad or roasted vegetables to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 1-2 minutes or heat in the oven at 350°F (175°C) until warmed through. You may want to cover it with foil to prevent the top from browning further.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Spoonbread contains roughly 739 calories, with 24g protein, 69g carbohydrates, and 42g fat. It is an excellent source of calcium (59% of the Daily Value), protein (48% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of potassium.
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 as a substitute for the canned corn. Just be sure to cook them until tender before adding to the mixture.
What cheese works best for topping?
Cheddar cheese is a great choice for topping, but you can also use Monterey Jack or a blend of cheeses for added flavor. Just sprinkle it on about 10 minutes before the dish is done baking to ensure it melts perfectly.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
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).