Spoon Bread is a soft cornbread souffle that’s full of corn, cheddar cheese, and sour cream enclosed in a delicious cornbread crust.
This side dish, also known as corn pudding, is served and eaten with a spoon.
Pairs well with Smoky Collard Greens.
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EDITOR’S NOTE (September 24, 2022): I posted this recipe for the first time on June 28, 2018. Today, I edited the info to make it easier to understand and added nutrition details. Recipe is the same.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured products.
Delighted to share the products I purchased and used to make this delicious recipe. All comments are my own.
SPOON BREAD HISTORY
This is a very old recipe that generations have enjoyed. I don’t know the original creator. My version of this classic recipe has helpful baking tips for individuals making it for the first time.
THE 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 a one 8-ounce container of sour cream.
SERVING SUGGESTION
Delicious served hot.
HOW TO STORE & REHEAT
Place spoon bread in a tightly sealed container. Store in refrigerator.
For best results, 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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Spoon Bread
Ingredients
- 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
Instructions
- 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.
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.
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.
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!
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
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