Quick Corn Spoonbread is a hybrid of cornbread, corn souffle’ and stuffing. One bowl prep uses cornbread mix, sour cream and canned corn.
This recipe for Quick Corn Spoonbread is a hybrid of creamed corn, corn souffle’, and cornbread stuffing all in one. At a holiday table, I see this as a compliment next to the stuffing, under the yams, with juicy cranberry sauce right in the middle of it all. Maybe this will be served next to sunny-side eggs at breakfast. Or a scenario that’s very likely is, a nice helping could be sitting on a plate in the kitchen and someone maybe me might think she’s just going to have a little sample, and then in about a minute the whole thing has disappeared mysteriously.
Quick Corn Spoonbread is perfect when you need to whip up something tasty with little prep and fuss. Save the more involved corn souffle’ recipe for when you have more time and leisure. And let me say I don’t usually ever use a pre-made mix for my recipes, but in this case, Krusteaz brand Cornbread Muffin Mix is just the ticket. Other jiffy 😉 mixes are out there, but they contain hydrogenated ingredients so I went looking elsewhere and that’s when I decided Krusteaz would work just fine. This recipe is one bowl, inexpensive to make and fool-proof.
Convenience and quick preparation are great but if it doesn’t taste homemade and it’s not impressive and flavorful, there’s really no point. Quick Corn Spoonbread is lighter than cornbread, with a moist crumb and more complex flavors. Using creamed corn and whole kernel canned corn adds a sweetness usually reserved for buttery fresh corn on the cob. And the sour cream adds a tang for the perfect balance. Three eggs give it the lighter, less dense, almost fluffy texture.
For serving, this dish is great right out of the oven, reheated or even room temperature. Feel free to make it a day ahead and reheat in a warm oven for a few short minutes. I add just a little grated cheddar before baking and you could add chives for some onion flavor and color.
Quick Corn Spoonbread
Ingredients
- 1- 11.5 oz. package Krusteaz Corn Muffin Mix, (Remove ½ cup of the mix before incorporating with other ingredients) If mix is a 15 ounce package, remove 1 cup
- 1- 15 oz. can cream style corn
- 1- 15 oz. can whole kernel corn, drained
- ½ cup butter, melted (1 stick)
- 1 cup sour cream, not light
- 3 eggs
- ¾ teaspoon salt
Optional:
- Add ¼ cup cheddar cheese and 1 teaspoon dried chives
Instructions
- Preheat oven to 350F degrees and generously grease a 2-quart casserole dish with butter.
- Remove ½ cup of the Krusteaz Corn Muffin Mix and discard or save for another use. In a large bowl, add remaining (8.5 oz) of the mix, 15 ounces cream-style corn, 15 ounces whole kernel corn, ½ cup melted butter, 1 cup sour cream, 3 eggs, and ¾ teaspoon salt. stir until well mixed. (As noted in the ingredient list, if your mix is a 15 oz size, remove and discard 1 cup before continuing)
- Add ¼ cup cheddar cheese and 1 teaspoon chives, if using and give another quick stir. Pour the mixture into the casserole dish.
- Bake 40-45 minutes, until the spoonbread is set and the top just begins to crack.
- Serve warm for best flavor. Either right out of the oven, or reheat in a 200F degree oven for 15 minutes.
Notes
- If your cornbread mix is 15-ounces, remove 1 cup of the dry mix before completing the recipe.
- A 2-quart casserole dish is about a 8 x 8 inches, but I've made this in a 9 x 11 as well. Don't bake quite as long, about 5 minutes less.
I receive no compensation or sponsorship from Krusteaz. I just liked the product.
Recipe adapted from Southern Bite.
What size casserole dish do you use for this?
Hi Candace, I used a two quart dish, which is about 8 x 8 inches.
This is my favorite cornbread recipe! I usually bake them in a greased muffin tin for the kids it turned out just as good!
This cornbread recipe is pure fabulous! Didn’t change a thing and it is always a hit at get togethers. Thanks Sally!
We loved this cornbread! I’m not a big fun of cornbread in general, but I thought this recipe was outstanding! I really liked the texture and thought the creamed corn addition was great!
My son and I really enjoyed this cornbread. Went so well with chili that I made. Thanks Sally, it was perfect!
Hi! I’m about to make your recipe but I have a few questions if you don’t mind. I was looking for a corn muffin that packs a punch and stumbled upon your recipe. So I wanted to find out why and the purpose of removing 1/2 cup of the mix… What does it do to the batter? Also, from the looks of your beautiful pictures the texture is reminiscent of cornbread. What do you think about the idea of using your recipe as individual corn muffins, which is how I intend to use it in paper muffin liners… Thanks!
Hi Antoinette! Removing some of the corn bread mix allows this spoon cornbread to be really moist. And I think using a muffin tin with paper liners would be excellent! Let me know how it turns out for you and thanks for making the recipe.
See all this time I’ve been a Jiffy Cornbread mix guy, learned something new today. Thanks Sally! As for this spoonbread, looks quite delish.
Thanks Kevin! I too was a Jiffy Cornbread mix girl until I compared the label with Krusteaz. Thanks for stopping by ;).