Sweet Corn Spoon Bread
This riff on the popular JIFFY corn casserole includes an extra egg, which gives this version a creamy, almost souffle-like consistency.
It’s Thanksgiving week!
While Christmas will forever and always be our most favorite holiday, nothing beats Thanksgiving food. Yes, the turkey is great, but we live for the side dishes. We sacrifice turkey so there is more room on our plate for stuffing, mashed potatoes, rolls, and… veggie casseroles! Corn is one of our favorites when it comes to casseroles, so we're always up for trying a new spin on corn pudding or corn spoonbread.
This version is similar to the original JIFFY recipe, except that it uses an additional egg and some salt. The extra eggs gives it a little bit more a souffle-like consistency – creamy yet firm. The top and sides of the spoon bread develop an awesome crust, which we will fight everyone for.
If you want a ridiculously straightforward corn spoon bread that everyone will go nuts over, put this on your Thanksgiving menu!
(Also, some cheddar cheese or maybe a crushed Ritz topping could be rich!)
Four years ago: Turkey, Mushroom & Wild Rice Soup
Five years ago: Cranberry-Walnut Rolls
Six years ago: Chocolate-Pistachio Biscotti
Sweet Corn Spoon Bread
Yield: 6 to 8 servings The extra egg in this riff on the popular JIFFY corn casserole gives this version a creamy, almost souffle-like consistency.- 8.5 ounce (240.97 g) package JIFFY Corn Muffin Mix
- 14.75 ounce (418.16 g) can cream style corn
- 15 ounce (425.24 g) can whole kernel corn, drained
- ½ cup (113.5 g) unsalted butter, melted
- 1 cup (230 ml) sour cream
- 3 eggs
- ½ teaspoon (0.5 teaspoon) salt
- Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine all of the ingredients and mix well with a wooden spoon. Pour the mixture into the casserole prepared casserole dish.
- Bake for 35 to 40 minutes, or until the center of the spoonbread is firm and no longer jiggles. (Please note that if you use a deeper casserole dish, your bake time could be longer.)
Notes
Nutritional values are based on one serving
- Yield: 6 to 8 servings
- Prep: 5 minutes
- Total: 45 minutes
Ingredients
- 8.5 ounce ( 240.97 g ) package JIFFY Corn Muffin Mix
- 14.75 ounce ( 418.16 g ) can cream style corn
- 15 ounce ( 425.24 g ) can whole kernel corn, drained
- ½ cup ( 113.5 g ) unsalted butter, melted
- 1 cup ( 230 ml ) sour cream
- 3 eggs
- ½ teaspoon ( 0.5 teaspoon ) salt
Method
- Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- In a large bowl, combine all of the ingredients and mix well with a wooden spoon. Pour the mixture into the casserole prepared casserole dish.
- Bake for 35 to 40 minutes, or until the center of the spoonbread is firm and no longer jiggles. (Please note that if you use a deeper casserole dish, your bake time could be longer.)
