Sweet Corn Spoon Bread is the ultimate comfort casserole that walks the perfect line between savory and sweet. With its creamy texture, bright pops of whole corn, and golden, buttery top, this dish belongs at every holiday table—or any dinner that needs a little extra warmth and cheer.
Why You’ll Love This Recipe
- One Bowl Magic: Every ingredient goes into a single bowl—no complicated steps or special equipment needed!
- Irresistible Creamy Texture: Spoon bread bakes up moist and fluffy, with a melt-in-your-mouth creamy center that keeps everyone coming back for seconds.
- Sweet & Savory Balance: With bursts of sweet corn and a hint of butter, it’s a crowd-pleaser for every palate (including picky eaters!).
- Pairs With Anything: Sweet Corn Spoon Bread sits perfectly beside BBQ, roasts, or holiday ham—there’s no meal it can’t elevate.
Ingredients You’ll Need
Don’t you love when ingredient lists are short, sweet, and every single one makes a difference? Each part of this recipe helps create that tender, rich texture and signature sweet corn flavor we all crave.
- JIFFY Corn Muffin Mix: The classic shortcut—brings cornmeal sweetness and structure in one simple package.
- Cream Style Corn: Adds moisture and creamy corn richness; don’t skip this for that spoonable texture!
- Whole Kernel Corn (drained): These juicy kernels add bursts of sweetness and a little bite in every mouthful.
- Butter (melted): Infuses richness and helps brown that tempting golden crust.
- Sour Cream: Makes the spoon bread extra tender and luxuriously creamy—plus a gentle tang.
- Eggs: Bind everything together and give the casserole a silky, custardy lift.
- Salt: Pulls all the flavors together and highlights the sweetness of the corn.
Variations
Sweet Corn Spoon Bread is wonderfully versatile, so you can get creative based on what you have in the pantry or what your guests love. These simple tweaks let you make it truly your own every time.
- Cheesy Spoon Bread: Stir in a cup of shredded cheddar or pepper jack for an ultra-cheesy, extra-decadent version.
- Jalapeño Kick: Fold in chopped fresh or pickled jalapeños for a gently spicy, flavor-packed twist.
- Gluten-Free Adaptation: Use a gluten-free cornbread mix instead of JIFFY for a celiac-friendly delight.
- Herb Infusion: A handful of chopped chives or parsley gives a pop of color and fresh garden flavor.
How to Make Sweet Corn Spoon Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F. While things heat up, grab your favorite 2-quart casserole dish and give it a good coating of nonstick cooking spray. This little move guarantees easy serving (and zero sticky mess when it’s time to dig in).
Step 2: Combine All Ingredients
In a big bowl, add the corn muffin mix, cream style corn, drained whole kernel corn, melted butter, sour cream, eggs, and salt. Use a big spoon or rubber spatula to blend everything together until just combined—it’s okay if it looks a little lumpy! You don’t want to overmix or the spoon bread could bake up dense.
Step 3: Bake to Golden Perfection
Pour the mixture into your prepared casserole dish and spread it evenly. Slide it into the oven and bake for 40 to 50 minutes. It’s ready when the top is deep golden brown and the center has set—a gentle push should make it wiggle just a little. The house will smell downright irresistible!
Step 4: Rest & Serve
Let the Sweet Corn Spoon Bread sit for 10 minutes once it’s out of the oven. This gives it time to set up, making it perfect for serving straight from the dish with a big, loving spoon.
Pro Tips for Making Sweet Corn Spoon Bread
- Choose Full-Fat Dairy: For that creamy, spoonable texture, always opt for full-fat sour cream and real butter—low-fat versions just don’t deliver the same results.
- Don’t Overmix: Gently fold the ingredients together until just combined. Overmixing can lead to a tough, less tender spoon bread.
- Let It Rest: Resist the urge to dig right in—the custardy center finishes setting as it cools, ensuring those perfect, creamy scoops every time.
- Double Up for a Crowd: This sweet corn spoon bread is a hit at gatherings! Double the recipe and switch to a 9×13-inch baking dish for easy serving at potlucks or big family holidays.
How to Serve Sweet Corn Spoon Bread
Garnishes
For a beautiful finish, add a sprinkle of freshly ground black pepper, chopped chives, or even a handful of shredded cheese right after baking. If you’re feeling extra festive, a dusting of smoked paprika gives a pop of color and a gentle, savory warmth.
Side Dishes
Sweet Corn Spoon Bread loves company! It pairs perfectly with BBQ ribs or pulled pork, a hearty bowl of chili, or classic holiday mains like roast turkey or glazed ham. Don’t overlook it as the surprise star alongside simple roasted vegetables for a cozier weeknight.
Creative Ways to Present
Try spoon bread baked in individual ramekins for adorable personal portions, or use a cookie scoop for stylish plated servings at dinner parties. For picnics or potlucks, bake in a disposable foil pan—guaranteed to disappear before everyone even grabs a plate!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Sweet Corn Spoon Bread tightly with plastic wrap or transfer to an airtight container. It keeps in the refrigerator for up to 3 days, making it the perfect make-ahead side or next-day snack.
Freezing
Yes, you can freeze it! Let the spoon bread cool, slice into portions if you like, and wrap each well with foil and plastic wrap. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
To reheat, simply cover with foil and warm in a 325°F oven until heated through (about 20 minutes for a dish, 5-7 minutes for single servings). A quick zap in the microwave works too—just be gentle to preserve that creamy center!
FAQs
-
Can I make Sweet Corn Spoon Bread ahead of time?
Absolutely! You can prepare the batter a few hours in advance and keep it in the refrigerator. When ready to bake, just give it a quick stir and pop it in the oven. Baked spoon bread reheats beautifully, so leftovers are always a win.
-
Can I use fresh or frozen corn instead of canned?
Yes—you can swap in equal amounts of thawed frozen or fresh cooked corn for the whole kernel corn. Just be sure to drain well or pat dry so the final spoon bread isn’t watery. You’ll still need cream style corn for that signature creamy texture.
-
What’s the difference between spoon bread and cornbread?
Spoon bread is softer, custardier, and meant to be scooped with a spoon, while cornbread is firmer and sliceable. The combination of eggs, sour cream, and cream style corn gives sweet corn spoon bread its luscious, pudding-like middle.
-
Do I need to use JIFFY mix, or can I substitute another brand?
JIFFY is a classic for this recipe, but you can substitute another corn muffin or cornbread mix of similar weight. Brands may vary slightly in sweetness and texture, but the result will still be absolutely delicious!
Final Thoughts
If there’s one casserole dish you’ll find yourself returning to again and again, it’s Sweet Corn Spoon Bread. Simple ingredients, crowd-pleasing flavor, and a creamy magic you just can’t resist—give it a spot on your table and watch everyone light up with that first spoonful!
Print
Sweet Corn Spoon Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Sweet Corn Spoon Bread is a comforting and flavorful Southern side dish that combines the sweetness of corn with a moist, pudding-like texture. This easy-to-make recipe is perfect for gatherings or as a delicious accompaniment to any meal.
Ingredients
JIFFY Corn Muffin Mix:
1 (8.5-ounce) package
Cream Style Corn:
1 (14.75-ounce) can
Whole Kernel Corn:
1 (15-ounce) can, drained
Butter:
1/2 cup, melted (1 stick)
Sour Cream:
1 cup
Eggs:
3
Salt:
1/2 teaspoon
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- Mix the ingredients: In a large bowl, combine the JIFFY Corn Muffin Mix, cream style corn, drained whole kernel corn, melted butter, sour cream, eggs, and salt. Mix well.
- Bake: Pour the mixture into the greased casserole dish. Bake for 40 to 50 minutes, or until the spoon bread is golden brown and set.
Notes
- To double this recipe: double each of the ingredients and bake in a greased 9×13-inch baking dish for 50 to 60 minutes or until golden brown and set.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 9g
- Sodium: 738mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 109mg
