Sweet Corn Spoonbread Casserole

Why You’ll Love This Recipe

Sweet Corn Spoonbread Casserole is a rich, creamy, and slightly sweet side dish that’s somewhere between cornbread and pudding. Made with corn, cornmeal, and sour cream, this soft, scoopable casserole is a classic comfort food favorite—perfect for holidays, potlucks, or any time you want an easy, crowd-pleasing side.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn muffin mix (such as Jiffy)creamed corncanned whole kernel corn (drained)eggsour creambutter (melted)sugar (optional for extra sweetness)salt (to taste)

directions

Preheat oven to 350°F (175°C) and grease a 9×9-inch or similar baking dish.

In a large bowl, combine corn muffin mix, creamed corn, drained whole kernel corn, eggs, sour cream, melted butter, and sugar if using.

Stir until fully combined and smooth.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 45–50 minutes, or until the top is golden and the center is set but still slightly soft.

Let rest for 5–10 minutes before serving warm with a spoon.

Servings and timing

This recipe serves 6–8.Preparation time: 10 minutesBaking time: 45–50 minutesCooling time: 5–10 minutesTotal time: 1 hour–1 hour 10 minutes

Variations

Add shredded cheddar or pepper jack cheese for a cheesy version.

Stir in diced jalapeños or green chiles for a little heat.

Use Greek yogurt instead of sour cream for a lighter option.

Top with crispy bacon or scallions before serving.

storage/reheating

Store in the fridge for up to 4 days, tightly covered.Reheat in the oven at 325°F (160°C) until warmed through, or microwave individual servings until hot.Freeze for up to 2 months; thaw overnight and reheat before serving.

FAQs

What’s the texture like?

Soft, creamy, and scoopable—somewhere between cornbread and pudding.

Can I make it ahead?

Yes, assemble ahead and bake when ready, or bake and reheat before serving.

Is it sweet or savory?

Mildly sweet—adjust sugar to your taste or omit for a more savory version.

Can I use fresh or frozen corn?

Yes, thaw frozen corn or cook fresh corn before using in place of canned.

Can I double the recipe?

Yes, bake in a 9×13-inch dish and increase bake time by 10–15 minutes.

Can I make it gluten-free?

Use a gluten-free cornbread mix and ensure all ingredients are gluten-free.

What goes well with spoonbread?

Roast chicken, turkey, BBQ, chili, or grilled veggies.

Does it need to be served warm?

It’s best warm, but still tasty at room temperature.

Can I use low-fat ingredients?

Yes, but the texture may be slightly less rich and creamy.

Is it the same as cornbread pudding?

Very similar—both are soft, moist, and spoonable corn-based casseroles.

Conclusion

Sweet Corn Spoonbread Casserole is a warm, comforting side dish that brings Southern charm and creamy corn flavor to any table. Easy to make and always a hit, it’s a versatile favorite you’ll come back to for family dinners, holidays, and everything in between.

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