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Quick Corn Spoonbread

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Quick Corn Spoonbread is a hybrid of cornbread, corn souffle’ and stuffing. One bowl prep uses cornbread mix, sour cream and canned corn.

Quick Corn Spoonbread on a white plate with serving spoon

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 spoon bread in serving dish and on plate with serving spoon

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.

quick corn spoonbread on a white plate with serving spoon

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.

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5 from 4 votes

Quick Corn Spoonbread

For this quick spoon bread, use Krusteaz brand Southern Corn Muffin mix. There are other corn muffin mixes out there, but Krusteaz has the most natural ingredients with no hydrogenated anything. (No compensation or sponsorship by Krusteaz)
Course Quick Bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 to 8
Calories 244
Author Good Dinner Mom

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. 
Nutrition Facts
Quick Corn Spoonbread
Amount Per Serving
Calories 244 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 145mg48%
Sodium 458mg20%
Potassium 83mg2%
Carbohydrates 2g1%
Fiber 0.01g0%
Sugar 1g1%
Protein 4g8%
Vitamin A 831IU17%
Vitamin C 0.4mg0%
Calcium 56mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

I receive no compensation or sponsorship from Krusteaz. I just liked the product.

Recipe adapted from Southern Bite.
Quick Corn Spoonbread pinterest pin

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Published on November 17, 2015

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    Recipe Rating




  1. Candace says

    November 23, 2022 at 10:21 PM

    What size casserole dish do you use for this?

    Reply
    • Sally Humeniuk says

      November 24, 2022 at 7:53 AM

      Hi Candace, I used a two quart dish, which is about 8 x 8 inches.

      Reply
  2. tammy s says

    June 17, 2022 at 6:24 AM

    5 stars
    This is my favorite cornbread recipe! I usually bake them in a greased muffin tin for the kids it turned out just as good!

    Reply
  3. gretta w says

    June 13, 2022 at 8:40 AM

    5 stars
    This cornbread recipe is pure fabulous! Didn’t change a thing and it is always a hit at get togethers. Thanks Sally!

    Reply
  4. holly says

    February 28, 2022 at 6:42 AM

    5 stars
    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!

    Reply
  5. Lara c says

    February 28, 2022 at 6:38 AM

    5 stars
    My son and I really enjoyed this cornbread. Went so well with chili that I made. Thanks Sally, it was perfect!

    Reply
  6. Antoinette says

    May 27, 2018 at 6:15 PM

    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!

    Reply
    • Sally Humeniuk says

      May 27, 2018 at 8:01 PM

      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.

      Reply
  7. Kevin | Keviniscooking says

    November 18, 2015 at 3:53 PM

    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.

    Reply
    • Sally says

      November 18, 2015 at 6:02 PM

      Thanks Kevin! I too was a Jiffy Cornbread mix girl until I compared the label with Krusteaz. Thanks for stopping by ;).

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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