Country Spoon Bread
A hearty, cheesy spoon bread with sweet corn flavors, perfect for family dinners or gatherings, offering a comforting, moist texture with a golden crust and cheesy topping.
Ingredients
Instructions
- Beat eggs in a large bowl.
- Add creamed corn, drained whole kernel corn, sour cream, melted butter, and corn muffin mix; stir until well combined.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Bake at 350°F (175°C) for 1 hour.
- Sprinkle shredded Swiss cheese on top and bake for an additional 15 minutes until cheese is melted and bubbly.
- Serve hot.
Tips & Substitutions
For a creamier texture, you can substitute half of the sour cream with additional creamed corn. If you like a bit of heat, add diced jalapeños or a sprinkle of cayenne pepper to the mixture. You can also try using different cheeses, such as cheddar or pepper jack, for a flavor twist. This dish can be made ahead of time and stored in the fridge before baking.
Serving Suggestions
Serve this dish warm as a comforting side with grilled meats or roasted vegetables. It pairs beautifully with American recipes like Baked Fish Delmar for a delightful meal. You can also enjoy it on its own as a savory snack or with a dollop of sour cream or salsa on top. Consider adding a fresh salad for a complete meal.
Storage & Reheating
Leftover Country Spoon Bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions for a quicker option, though the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Country Spoon Bread contains roughly 513 calories, with 14g protein, 64g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (85% of the Daily Value), protein (29% of the Daily Value), and calcium (28% of the Daily Value), and a good source of vitamin A and iron. It also contributes 24g of dietary fiber toward your daily target.
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 corn?
Yes, you can absolutely use fresh corn! About 2 cups of fresh corn kernels should work well. Just make sure to cook them slightly before mixing them into the batter to enhance the flavor.
Is there a gluten-free option for this recipe?
To make this dish gluten-free, substitute the corn muffin mix with a gluten-free version or make your own mix using cornmeal, baking powder, and a gluten-free flour blend. The result will still be fluffy and delicious.
How can I make this recipe vegetarian?
This recipe is already vegetarian as it contains no meat. To enhance its vegetarian qualities, consider adding vegetables such as spinach or bell peppers to the mix, which will add flavor and nutrition.
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).