Description
This Sweet Corn Spoonbread Casserole is a rich, creamy, and slightly sweet dish that combines cornbread and corn pudding into one delicious casserole. With a soft, spoonable texture and a perfect blend of sweet and savory flavors, this dish makes an excellent side for holiday meals, barbecues, or cozy family dinners.
Ingredients
Scale
- 1 box (8.5 oz / 240 g) corn muffin mix (e.g., Jiffy)
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 1 cup (240 g) sour cream
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs
- 1/4 cup (50 g) granulated sugar (optional, for extra sweetness)
- 1 cup (100 g) shredded cheddar cheese (optional)
Instructions
🍲 Prepare the Casserole:
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Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch (23×33 cm) baking dish or 2-quart casserole dish with butter or non-stick spray.
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Mix the Ingredients:
- In a large bowl, combine the corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, and sugar (if using).
- Mix until well combined.
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Add Cheese (Optional):
- Fold in shredded cheddar cheese for a cheesy twist.
🍞 Bake the Casserole:
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Pour into Baking Dish:
- Spread the mixture evenly in the prepared baking dish.
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Bake:
- Bake for 45-50 minutes, or until the top is golden and the center is set.
- The casserole should be slightly firm and spring back when touched.
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Cool Slightly:
- Let the casserole rest for 5-10 minutes before serving.
🍽️ Serve:
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Spoon and Serve:
- Use a large spoon to serve, as this dish has a soft, pudding-like texture.
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Serving Suggestions:
- This dish pairs wonderfully with roasted meats, barbecue, or holiday spreads.
Notes
- Make It Savory: Add 1/2 teaspoon salt, 1/2 teaspoon garlic powder, or a pinch of cayenne pepper for a savory kick.
- Add-In Ideas: Mix in chopped green chilies, diced jalapeños, or crumbled bacon for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.