Corn Spoonbread

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. 

Corn Spoon


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… 

Corn Spoon Bread 1

It starts with butter. I toss this in the microwave for a minute to melt it. 

Corn Spoon Bread 2

Mix in a can of creamed corn. 

Corn Spoonbread 3

Add your sour cream and mix well. 

Corn Spoonbread 4

Stir in the box of Jiffy corn muffin mix. 

Corn Spoonbread 5

Pour in corn and stir until combined. Bake in a 350 degree oven for 1 hour. 

Corn Spoonbread 6

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. 


Corn Spoonbread
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  1. 4 tbs butter
  2. 1 can creamed corn
  3. 1/3 cup sour cream
  4. 1 box of Jiffy corn muffin mix
  5. 1 can corn, drained
  1. Preheat oven to 350 degrees.
  2. Heat the butter in a casserole dish in the microwave for 60 seconds.
  3. Mix the can of creamed corn with the butter.
  4. Add in your sour cream, Jiffy mix, and can of drain corn, stirring in between each ingredient.
  5. Bake at 350 for 1 hour.

6 thoughts on “Corn Spoonbread

    1. That’s one of the things I love about this – the little extra texture from the kernel corn just makes it. Try it and let me know what you think!

  1. I’ve never heard it called spoonbread before. We just call it a cornbread casserole. But whatever you call it — it’s GOOD STUFF! Thanks for linking up to Show Me Saturday. Hope to see you there again this week!

  2. I like the look of this. Much better than regular old cornbread, but still very easy. I have a recipe for something similar but it’s very fussy and annoying. Thanks for sharing!

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