Spoon Bread (or Spoonbread) is a soft cornbread souffle loaded with corn, cheddar cheese, and sour cream enclosed in a delicious crust.
This dish is also known as corn pudding.
This popular southern side dish’s name is served and eaten with a spoon.
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EDITOR’S NOTE (March 30, 2022): First posted this recipe June 28, 2018.
Today, I added a link to locate calories and nutritional information.
You’re invited to watch the new video tutorial below. Comments welcomed.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured product.
Delighted to share the products I purchased and used to make this delicious recipe.
All comments are my own.
THE INGREDIENTS
Spoon Bread (or Spoonbread) is made with a few simple ingredients.
Jiffy Corn Muffin Mix, unsalted butter, yellow whole kernel corn sweet corn, yellow cream style sweet corn, chives, sour cream, cheddar cheese, two eggs and salt.
THE SOUR CREAM
This recipe calls for one cup of sour cream. It’s the same as one 8-ounce container of sour cream is the same as one cup.
INTERESTING SPOON BREAD FACTS
According to Wikipedia.org, it’s believed to be of Native American origin and was commonly called Awendaw or Owendaw.
The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847.
Hearty spoon bread pairs well with smoky collard greens and southern fried cabbage.
HOW TO REHEAT
Place spoon bread in a tightly sealed container. Store in refrigerator.
Warm in preheated oven (400 F) for 5-10 minutes.
Pairs well with chicken, barbecue, meatloaf, pork chops, and taco meatloaf,
pan seared t-bone steak and smoky collard greens, black-eyed peas.
ENJOY!
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| Prep Time | 20 minutes |
| Cook Time | 40-50 minutes |
| Servings |
servings
|
- 1 stick (1/2 cup) unsalted butter
- 1 box (8.5 ounces) corn muffin mix
- 1 can (14.75 ounces) yellow cream style corn
- 1 can (15 ounces) yellow whole corn drained
- 2 eggs beaten
- 1 cup sour cream
- 3 tablespoons fresh chives, chopped (optional)
- 1/2 teaspoon salt
- 1/2 cup cheddar cheese, shredded
Ingredients
|
|
- Preheat oven to 375 degrees.
- Butter a baking dish or a deep dish pie pan with 2 tablespoons of melted butter. Set aside. NOTE: Use either one of these two casserole baking dishes: 11" x 8.5" x 1.8" OR 9.5" x 7.5" x 2".
- In a medium sized bowl, combine remaining melted butter, corn muffin mix, both cans of corn, eggs, sour cream, chopped chives (if using), salt, and shredded cheddar cheese. Stir until well combined.
- Pour into buttered baking dish.
- Bake 40 to 50 minutes or until golden brown and knife inserted in center comes out clean.
- Serve hot.
How may I help you?
Hello Cornbread Millionaire,
I Absolutely Love your recipe for Spoon bread casserole!! I come back every time I make it to make sure I’m getting the recipe just right! Keep sharing your Delicious recipes!
Love,
Brenda P.
Hi Brenda,
Your compliment made my day and inspired me to keep developing/sharing recipes! Delighted to know you love my Spoon Bread.
Kindest regards,
~Bev
Thank you for sharing. This looks delicious. Did you make it in a round, deep dish pie plate? What size,please? Thank you.
Hi Donna,
You’re welcome! Greatly appreciate your interest in my recipe. I made it in a Corningware Oval Shaped Casserole Dish. Measures approximately 11″ x 8.5″ x 1.8″ (length x width x height). Happy baking!
This has become a family favorite. My husband loves this recipe. Thank you for sharing this recipe.
Hi Marissa!
Thank you for the kind words! Delighted to know my recipe has become your family’s favorite.
This was do delicious! I make it every Sunday for dinner. One time I forgot to get sour cream, and in a pinch used cream cheese. It was great! Thank you, and please keep posting videos.