Creamy Corn Spoon Bread
Creamy Corn Spoon Bread offers a rich, comforting blend of sweet corn, cheesy flavor, and tender texture, perfect for family dinners, potlucks, or holiday gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Stir canned whole kernel corn, canned cream-style corn, and melted butter in a deep 2-quart baking dish.
- Fold in sour cream and beaten eggs; then add the corn muffin mix and blend well.
- Bake until the center of the spoon bread is set, approximately 1 hour.
- Sprinkle grated Cheddar cheese over the top and bake for an additional 5 minutes.
- Serve hot.
Tips & Substitutions
For added flavor, consider mixing in some sautéed onions or bell peppers. If you're out of corn muffin mix, a homemade version using flour, baking powder, and sugar can work well. Adjust the cheese type; pepper jack can add a nice kick. For a lighter option, Greek yogurt can replace sour cream, maintaining creaminess while boosting protein.
Serving Suggestions
Creamy Corn Spoon Bread pairs beautifully with grilled meats or BBQ dishes, making it a perfect side for summer gatherings. For a complete meal, serve alongside Judy'S Mashed Potatoes and a fresh garden salad. This dish can also be served as a comforting breakfast option, topped with a dollop of sour cream or a sprinkle of fresh herbs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until heated through, ensuring the top stays crispy. You can also microwave individual portions for a quicker option, but the texture may vary.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Corn Spoon Bread contains roughly 572 calories, with 14g protein, 67g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (118% of the Daily Value), protein (28% of the Daily Value), and calcium (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 461mg per serving (20% 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 cook the corn slightly before adding it to ensure it's tender, and adjust the moisture content if necessary to keep the spoon bread creamy.
Can I make this ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When ready to bake, allow it to come to room temperature, then bake as directed. This can enhance the flavors as they meld overnight.
Is this recipe suitable for freezing?
Yes, this spoon bread can be frozen. To freeze, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored for up to 2 months. Thaw in the refrigerator before reheating in the oven for the best texture.
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).