|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 BreadCorn 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 1-1/4 to 1-1/2 hours OR until golden brown and a knife inserted into the center comes out clean. Serve immediately.
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 cornbread box mix in this recipe.
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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