Corn Spoonbread is probably my favorite side dish, EVER. I know that sounds like a bold statement, and it is. I love all sorts of dishes, and I hesitate to ever really call something my “favorite” anything because my tastes change at random. But this has been my favorite for years.
I love corn almost any way you give it to me, and one of my grandmother’s specialties is a corn custard dish. And that’s not even touching my family’s love of cornbread…
Spoonbread isn’t really a bread, and I’m not really sure where the name originates, as it is more like a savory bread pudding type of consistency. This is a great option if you want something a little nicer than just regular corn, but more “side dish” than cornbread. It’s warm and substantial – perfect on a fall night.
One of the absolute best things about this dish is that it is beyond easy. It’s simply stirring some things together and throwing it in the oven. I usually mix it together right in the baking dish, so I don’t even dirty another bowl.
Like all good things…
It starts with butter. I toss this in the microwave for a minute to melt it.
Mix in a can of creamed corn.
Add your sour cream and mix well.
Stir in the box of Jiffy corn muffin mix.
Pour in corn and stir until combined. Bake in a 350 degree oven for 1 hour.
Doesn’t that look so good! And serious, how simple was that?? You don’t even need to add any salt or pepper (although you can). I have jazzed this up at times by adding things in – cheese, veggies, green onions, meat – but I love it most exactly as I’ve described. You can bump the oven up in temperature a bit to decrease the cook time, but the 350 for an hour produces the best dish, in my opinion.
I like to top mine with a little sour cream if I’m feeling fancy. This reheats beautifully and is great at room temperature too.
- 4 tbs butter
- 1 can creamed corn
- 1/3 cup sour cream
- 1 box of Jiffy corn muffin mix
- 1 can corn, drained
- Preheat oven to 350 degrees.
- Heat the butter in a casserole dish in the microwave for 60 seconds.
- Mix the can of creamed corn with the butter.
- Add in your sour cream, Jiffy mix, and can of drain corn, stirring in between each ingredient.
- Bake at 350 for 1 hour.