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 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. Sometimes I add cheese, sometimes I don't. 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 deep 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. Time will vary if you use a more shallow dish; check at 45 minutes. 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 cornbread box mix in this recipe.

Tex-Mex Variation: Mix up the corn by using Mexicorn in place or regular or frozen, add in a can of drained, chopped green chilies and 1/4 teaspoon of cumin. Use a Mexican cheese blend if adding in cheese.

Hacked Jiffy Cornbread: Omit the corn, sugar and cheese and use two boxes of Jiffy cornbread mix. Use all other ingredients, increasing milk to 1/2 cup, or enough as needed to create pourable batter. Increase cooking temperature to 400 degrees F. Butter a 9-inch square baking pan and bake about 25 to 30 minutes.


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©Deep South Dish
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Posted by on November 9, 2009
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