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.
Corn Spoon Bread
Ingredients
- 1 (8.5 ounce) package corn muffin mix (Jiffy brand recommended)
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly cracked black pepper
- 1/4 cup of granulated sugar, optional
- 1/2 cup (1 stick) unsalted butter
- 2 cups fresh cooked, canned, drained, or frozen, thawed whole kernel corn
- 1 (15 ounce) can cream corn
- 1 cup sour cream
- 1/4 cup whole milk
- 2 large eggs, beaten
- 1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese, optional
Instructions
- Preheat oven to 350 degrees F. Butter a deep 2-1/2 quart casserole dish; set aside.
- Combine the corn muffin mix, salt, pepper, and sugar, if using, in a mixing bowl; set aside.
- Melt butter in a saucepan and add whole kernel corn. Let simmer for 10 minutes.
- Remove from heat, add remaining ingredients, including the whole kernel corn; mix well. Pour into prepared casserole dish.
- Bake uncovered for about 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; so begin checking at 45 minutes. Serve immediately.
Notes:
Time will vary if you use a more shallow dish. All ovens also differ in how they cook, so begin to check for doneness at about 45 minutes.
Jiffy Mix Substitute: Substitute 1/2 cup of yellow cornmeal, 2/3 cup all-purpose flour, 1 tablespoon baking powder and 1/4 teaspoon kosher salt for the cornbread box mix in this recipe.
Tex-Mex Variation: Mix up the corn by using Mexicorn in place of 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.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.