Dreamy Sweet Corn Spoonbread Casserole Recipe: A Fluffy Delight

Southern comfort meets culinary magic in this creamy sweet corn spoonbread casserole that promises to steal the show at any gathering.

Tender kernels of corn weave a delightful texture through this beloved side dish, creating an irresistible blend of creamy goodness.

The recipe combines simple ingredients with rustic charm, delivering a mouthwatering experience that feels like a warm embrace.

Each spoonful promises rich, buttery flavors that dance across your palate with subtle sweetness.

Perfectly golden and incredibly soft, this casserole transforms ordinary corn into an extraordinary treat.

Summer harvest or winter comfort, this dish adapts to any season with its comforting allure.

Prepare to delight your taste buds with a classic Southern staple that turns an ordinary meal into an unforgettable feast.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Calories: 290 kcal

Servings: 8

Ingredients for That Sweet Corn Spoonbread Casserole

• Cornbread Mix: Provides the base structure and fluffy texture, look for a high-quality mix with minimal additives for best results.

• Whole Kernel Corn, Creamed Corn: Delivers sweet corn flavor and moisture, choose fresh or canned corn with no added preservatives for authentic taste.

• Eggs, Sour Cream, Melted Butter: Creates a smooth, creamy consistency and helps ingredients blend perfectly, select farm-fresh eggs and full-fat sour cream for maximum richness.

• Sugar, Salt, Shredded Cheese: Balances sweetness and adds depth, opt for mild cheddar or pepper jack cheese for extra zest.

• Fresh Parsley, Green Onions: Adds a pop of color and fresh herbal notes, choose vibrant, crisp herbs for best presentation.

Tools That Make Spoonbread a Breeze

• Large Mixing Bowl: Essential for combining all ingredients thoroughly and evenly.
• 9×13-inch Baking Dish or 2-Quart Casserole Dish: Needed to bake and serve the spoonbread casserole.
• Measuring Cups and Spoons: Precise tools for accurate ingredient measurements.
• Whisk or Wooden Spoon: Perfect for mixing ingredients smoothly.
• Toothpick: Used to check doneness by testing the center of the casserole.
• Cheese Grater (optional): Helpful if grating cheese from a block.
• Spatula: Useful for spreading mixture evenly in the baking dish.
• Oven Mitts: Protect hands when handling hot dishes.

How to Bake a Sweet Corn Spoonbread Casserole

• Warm Up the Cooking Space

Crank your oven to a cozy 350°F. Grab a baking dish and give it a quick butter massage or spritz with cooking spray.

• Create Your Corn Masterpiece

Toss cornbread mix, corn kernels, creamy corn, sour cream, melted butter, eggs, and any extra flavor boosters into a big mixing bowl. Stir everything together until it looks like a sunny, delicious blend.

• Prepare for Baking Magic

Pour your corn mixture into the prepared dish, smoothing it out like you’re creating edible art. Make sure it’s spread evenly across the pan.

• Bake to Golden Perfection

Slide the dish into the oven and let it transform for 45-50 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and the center feels firm. Do a quick toothpick test to confirm – it should come out mostly clean.

• Rest and Enjoy

Give your corn creation a quick breather for 5-10 minutes. If you’re feeling fancy, sprinkle some fresh herbs on top. Then dive in and savor every delicious bite!

Flavor Twists for Your Spoonbread Side Dish

• Add crispy bacon bits or diced jalapeños for extra flavor and texture.
• Prepare the entire dish up to 24 hours in advance and refrigerate before baking for convenient meal planning.
• Replace sour cream with coconut yogurt and use dairy-free butter to create a lactose-free version of this classic side dish.
• Choose a gluten-free cornbread mix to transform this recipe into a celiac-friendly recipe without sacrificing taste or texture.
• Sprinkle red pepper flakes or add diced green chiles to give the casserole a southwestern-inspired kick for those who enjoy a bit of heat.

Serving Tips for Sweet Corn Spoonbread Casserole

• Comfort Food Companion: Pair this warm, cheesy spoonbread with grilled barbecue chicken for a hearty weekend meal that feels like a southern comfort hug.
• Weekend Brunch Star: Serve alongside crispy bacon, scrambled eggs, and fresh fruit for a delightful weekend breakfast spread that will impress family and guests.
• Side Dish Sensation: Complement roasted turkey, pot roast, or pulled pork for a rich, creamy side that adds instant warmth and texture to your main course.
• Potluck Perfect: Bring this crowd-pleasing casserole to summer gatherings, church socials, or family reunions where its golden, cheesy goodness will disappear quickly.

Sweet Corn Spoonbread Casserole Storage

• Store leftover spoonbread in an airtight container in the refrigerator for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to maintain moisture and prevent flavor absorption from other foods.
• Freeze individual portions in sealed freezer-safe containers for maximum 2 months. Thaw overnight in the refrigerator and reheat gently in the oven at 325F to restore original texture and prevent drying out.
• Warm refrigerated or thawed spoonbread in the oven at 350F for 15-20 minutes, covering with aluminum foil to keep edges from burning. Add a tablespoon of butter on top for extra moisture and rich flavor enhancement.
• Prepare the entire casserole ahead of time and refrigerate unbaked for up to 24 hours. When ready to serve, bake directly from the refrigerator, adding 5-10 extra minutes to cooking time to ensure complete heating.

Heavenly Sweet Corn Spoonbread Casserole Recipe

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4.6 from 32 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Southern comfort meets creamy indulgence in this sweet corn spoonbread casserole, blending traditional cornbread with silky custard-like textures. Hearty kernels nestled in a golden base promise warmth and satisfaction for family gatherings.

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Ingredients

Scale 1x2x3x

• 1 box (8.5 oz / 240 g) corn muffin mix (jiffy)
• 1 can (15 oz / 425 g) whole kernel corn, drained
• 1 can (15 oz / 425 g) creamed corn
• 2 large eggs
• ½ cup (115 g) unsalted butter, melted
• 1 cup (240 g) sour cream
• 1 cup (100 g) shredded cheddar cheese (optional)
• ¼ cup (50 g) granulated sugar (optional, for extra sweetness)

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Instructions

1. Preparation: Warm the oven to 350F (175C). Coat a 9×13-inch baking dish or 2-quart casserole with a thin layer of butter or cooking spray to prevent sticking.
2. Blending: Whisk cornbread mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, sugar, salt, and optional shredded cheese in a large mixing bowl until the mixture reaches a smooth, uniform consistency. Ensure all ingredients are thoroughly incorporated, creating a rich, creamy base.
3. Baking: Pour the corn mixture into the prepared dish, carefully spreading it to create an even surface. Position in the preheated oven and bake for 45-50 minutes. Look for a golden-brown top and a firm center – test doneness by inserting a toothpick, which should emerge with minimal residue.
4. Serving: Allow the spoonbread casserole to rest for 5-10 minutes after removing from the oven. This brief cooling period helps the dish set and makes serving easier. Optional: Garnish with fresh chopped parsley or green onions for a vibrant touch and added flavor complexity.

Notes

• Choose sharp cheddar or pepper jack for extra flavor depth and a more complex taste profile.
• Drain corn kernels slightly to prevent excess liquid that might make the spoonbread too wet or runny.
• Use room temperature eggs and sour cream to ensure smooth, even mixing and consistent texture.
• Substitute regular cornbread mix with gluten-free cornbread mix for a celiac-friendly version without compromising taste or texture.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Dinner, Side Dish
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 9
• Calories: 200
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg