Monday, November 9, 2009

Corn Spoon Bread

Corn spoon bread goes by a number of names, but it's basically a souffle made of cornmeal, corn, sour cream, milk, eggs and butter. A wonderful side dish for any holiday.

Corn Spoon Bread

Corn Spoon Bread, is an old fashioned dish that has been around since the establishment of the colonies, and goes by many names these days - Corn Casserole, Corn Pudding, Corn Spoon Bread, to name a few - though all of those actually started out as completely separate recipes. Pretty much they all now represent a single dish similar to this one.

And, like regular cornbread, there are a multitude of variations, some with milk, some without, some with a few eggs, some with a lot, some with sugar, some with no sugar. We simplify this dish a little bit by using a boxed Jiffy mix, though I've also included a cornmeal substitute for you. This dish is very souffle like, sort of like a fluffy cornbread, people who love all things corn just love this dish. It is a perfect holiday side dish, but once you add it, expect that it will be asked for year after year.

Here's how to make it.

Recipe: Corn Spoon Bread

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 6 to 8 servings

  • 1 package of Jiffy cornbread mix
  • 1 teaspoon of kosher salt
  • 1/8 teaspoon of freshly cracked black pepper
  • 1/4 cup of granulated sugar
  • 2 cups of fresh cooked or frozen corn
  • 1 (15 ounce) can of cream corn
  • 1 cup of sour cream
  • 1/4 cup of milk
  • 1/2 cup (1 stick) of unsalted butter, melted
  • 2 large eggs, beaten
  • 1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional

Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Serve immediately.

~Cook's Notes~

Jiffy Mix Substitute: Substitute 1/2 cup of yellow cornmeal, 2/3 cup of all purpose flour, 1 tablespoon of baking powder and 1/4 teaspoon of kosher salt for the corn bread mix.

Tex-Mex Variation: Mix up the corn by using Mexicorn, add in a can of drained, chopped green chilies and use a Mexican cheese blend if adding in cheese.


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©Deep South Dish
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Posted by on November 9, 2009
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  1. Oh man, this looks fabulous!! Seriously, bookmarking because I want some NOW!!!!

  2. Made this the other night, very very sinful, soooo good!

  3. I make something similar to this and I always add green chilies. Yummy.

  4. I make this dish as well, except I don't add eggs or cheese, it is nothing but corn yumminess. The crispy edges are my favorite!!!! :) Renee from Cincinnti, Ohio :)

  5. Bev and Renee, both of those must be wonderful!

    Renee, the cheese is optional and a suggestion by another reader. While I do like the fluffiness of the eggs that make it like a souffle, I'll have to try that without eggs sometime. Thanks!

  6. Okay so I had skipped over this recipe until I saw someone post about it on the FB page. I made it last night and I seriously can't remember the last time I had a dish that made me tap my feet and hum while eating it. This is nothing but ultra rich decadence!!!! I followed it to a "T" and it was perfect...adding it to the Thanksgiving table this year! YUM!

  7. So glad you loved it - Happy Thanksgiving!

  8. hey mary i don't use jiffy if i use a cornbread recipe on the back of the cornmeal do you think i'll be as successful?

  9. Hi! Since Jiffy is just a packaged mix form of cornbread I don't see why a regular homemade recipe wouldn't also work for this. The Jiffy package is a small one though - only 8.5 ounces for an 8 x 8 pan (and not a thick pan) - so only make a small recipe. The Jiffy mix is also pretty sweet - so you'd probably want to add some sugar to enhance the corn.

  10. I made this over the Thanksgiving holiday. It was yummy. I'm posting about it today with a link to the recipe on your blog. Hope this is okay. :)

  11. This dish is one of my families favorites! It is without a doubt- deliciously yummy and "spoon scaping the sides of the pan to get the last crumb" scumptous!!!

  12. LOL Kara! That is a great description!! Thanks for stopping by.

  13. I made this to go with Easter and OMG! It was the star of the party. Great recipe.

    1. I'm so glad to hear that - thanks so much for taking the time to come back and let me know!

  14. Is there something you can substitute the sour cream for?

    1. You can omit it, but I'd think you'd need to replace it with something. These are all guesses so can't say the outcome though. Increase the milk to 1/2 or even to 3/4 cup, or sub in plain yogurt or plain Greek yogurt but add a teaspoon of baking powder with the yogurt, or, instead of milk, use a full cup of buttermilk. Those might still retain the integrity of the recipe. Hope that helps!

  15. I made this for my mom today fit pot luck. She said there wasn't a crumb left. This was perfect, so very easy to make.

    1. Thanks Carolyn! I'm so glad to hear they enjoyed it!!

  16. One of my glad to get this simple recipe. It is just delicious........thanks so much. My "go to" recipe is good but not as good as this the future I will use this....just wonderful!


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