Sweet Corn Spoon Bread is that buttery, irresistibly creamy comfort food you’ll want on your table for every family get-together, weeknight dinner, or potluck. This Southern-inspired, golden baked casserole combines creamy corn, tender crumb, and rich flavor in every scoop — naturally gluten-free and simply divine. Get ready for a new favorite that’s truly spoon-licking good!
Why You’ll Love This Recipe
- A True Crowd-Pleaser: Sweet Corn Spoon Bread disappears quickly from any buffet—everyone from picky kids to grown-up foodies will want seconds.
- Comforting & Creamy Texture: Every bite is unbelievably soft, tender, and enveloped in creaminess, thanks to the duo of corn and sour cream.
- One-Bowl, No-Fuss Prep: All the ingredients mix together in minutes with no fancy steps—just stir, bake, and serve!
- Versatile for ANY Meal: Whether you serve it as a holiday side, cozy brunch addition, or savory snack, this spoon bread fits every occasion.
Ingredients You’ll Need
What makes Sweet Corn Spoon Bread truly magical is how just a handful of pantry staples can bake up into such luscious, spoonable goodness. Each ingredient brings its own pop of sweetness, richness, or fluffy texture to the casserole.
- JIFFY Corn Muffin Mix: This classic mix gives your bread its signature golden, slightly crumbly texture and a touch of sweetness.
- Cream Style Corn: Adds moisture, rich creamy texture, and pure corn flavor throughout every bite.
- Whole Kernel Corn (drained): Pops of juicy corn in every scoop create the perfect little bursts of sweet flavor.
- Butter (melted): A stick of melted butter is the secret to that melt-in-your-mouth richness!
- Sour Cream: Makes the bread extra moist, velvety, and slightly tangy.
- Eggs: They help bind everything together, ensuring the final dish is custardy and sets just right.
- Salt: Just a pinch brightens all the other flavors and keeps the casserole balanced—not overly sweet.
Variations
If you’re anything like me, you love making recipes your own. Sweet Corn Spoon Bread is endlessly customizable, so go ahead and tweak it based on what’s in your kitchen or to suit your cravings.
- Cheesy Spoon Bread: Stir in a cup of shredded cheddar or pepper jack for an ooey-gooey, savory upgrade.
- Spicy Kick: Add one or two diced jalapeños or a pinch of cayenne for gentle heat that pairs beautifully with the sweet corn.
- Fresh Herb Twist: Mix in a handful of chopped scallions, chives, or even parsley for a fresh pop of color and flavor.
- Bacon Lovers’ Version: Sprinkle crispy cooked bacon bits over the top before baking for smoky, salty goodness.
How to Make Sweet Corn Spoon Bread
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 375°F so it’s good and hot when your spoon bread is ready to bake. Lightly grease a 2-quart casserole dish with nonstick spray (or a little extra butter if you’re feeling fancy) to ensure your bread comes out in perfect, golden scoops.
Step 2: Mix the Batter
In a large mixing bowl, combine the JIFFY Corn Muffin Mix, the can of cream style corn, drained whole kernel corn, melted butter, sour cream, eggs, and salt. There’s no need for a mixer—just stir the batter by hand until everything is evenly combined, but don’t overmix. The result will look a little loose and lumpy, but that’s just right!
Step 3: Pour and Bake
Pour the mixture into your greased casserole dish and gently spread it into an even layer. Slide it into the oven and bake for 40 to 50 minutes, or until the top is golden brown and the center is set (it should still have a gentle jiggle in the middle). Your kitchen will smell beyond incredible—resist the urge to dig in right away!
Step 4: Rest and Serve
Let the Sweet Corn Spoon Bread cool for about 10 minutes after baking. This gives it time to finish setting so each serving is perfectly creamy, yet scoopable. Grab a big spoon and serve straight from the dish, family-style.
Pro Tips for Making Sweet Corn Spoon Bread
- Choose High-Quality Corn: The sweetness and flavor of your bread depends on great canned corn — use your favorite brands or even substitute with fresh corn when it’s in season.
- Perfect Doneness Check: Look for a golden top and a set center; insert a toothpick near the edge (not the center!)—it should come out clean when the bread is ready.
- Avoid Overmixing: Gently stir until just combined—overmixing can make the spoon bread dense, so embrace a few lumps for a lighter texture.
- Double Up for a Crowd: This recipe doubles beautifully in a 9×13-inch dish, making it ideal for parties or holidays—just remember to add extra bake time.
How to Serve Sweet Corn Spoon Bread
Garnishes
A sprinkle of freshly chopped chives, a little extra cracked black pepper, or even a handful of shredded cheese right after baking will elevate each scoop. For a touch of heat, finely diced jalapeños or a dusting of smoked paprika bring extra personality to your spoon bread.
Side Dishes
Sweet Corn Spoon Bread is the ideal partner for classic barbecue fare, roast chicken, or Thanksgiving turkey. Try it alongside tangy pulled pork, fresh green beans, or a crisp garden salad to balance out all that luscious, creamy corn flavor.
Creative Ways to Present
For a fun twist, scoop your spoon bread into ramekins for individual servings, or bake in a muffin tin for little hand-held rounds. Dress it up with colorful herbs before serving at potlucks, or keep it rustic and homey by serving straight from the baking dish at family dinners.
Make Ahead and Storage
Storing Leftovers
Let the spoon bread cool to room temperature, then cover the dish tightly or transfer leftovers to an airtight container. It will keep well in the fridge for up to 4 days, staying creamy and tender.
Freezing
Sweet Corn Spoon Bread holds up surprisingly well in the freezer! Let it cool completely, then wrap portions tightly in plastic wrap and foil, or use a freezer-safe container. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Reheat leftovers in a 325°F oven, covered with foil, until warmed through (about 15–20 minutes). You can also use the microwave in short bursts for smaller servings. Add a little extra butter or a sprinkle of cheese to revive that just-baked richness.
FAQs
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Can I use fresh or frozen corn instead of canned?
Yes! If you’d like to use fresh corn, cut the kernels off 3–4 medium ears and cook briefly before adding. Frozen corn also works; just thaw and drain well before mixing into the batter. Just don’t skip the cream style corn, as it gives the spoon bread its creamy consistency.
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Is there a way to make Sweet Corn Spoon Bread ahead?
Absolutely. You can combine the batter a day in advance, cover, and chill in the refrigerator. When you’re ready to bake, let it sit out at room temperature for 30 minutes before popping it in the oven—it may need a few extra minutes to finish baking.
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Can I make this dish gluten-free?
Definitely. Swap in your favorite gluten-free cornbread or corn muffin mix for the JIFFY, and always double-check that your canned corn and other ingredients are certified gluten-free.
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My spoon bread looks a little jiggly when done—is that normal?
Yes! The center of Sweet Corn Spoon Bread should look set but slightly wobbly when it comes out of the oven; it will continue to set as it cools. This is what makes the texture so luscious and custardy.
Final Thoughts
If you love comfort food with a kiss of sweetness and a whole lot of heart, it’s time to make Sweet Corn Spoon Bread part of your regular rotation. It’s the kind of recipe that brings smiles to the table and turns any meal into a special occasion—so gather your favorite people and dig in, one golden scoop at a time!
Print
Sweet Corn Spoon Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Corn Spoon Bread is a comforting and delicious side dish that combines the flavors of corn muffins with a creamy texture. This easy-to-make recipe is perfect for family gatherings or holiday meals.
Ingredients
JIFFY Corn Muffin Mix:
1 (8.5-ounce) package
Cream Style Corn:
1 (14.75-ounce) can
Whole Kernel Corn:
1 (15-ounce) can, drained
Butter:
1/2 cup, melted (1 stick)
Sour Cream:
1 cup
Eggs:
3
Salt:
1/2 teaspoon
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
- Mix the ingredients: In a large bowl, combine the JIFFY Corn Muffin Mix, cream style corn, whole kernel corn, melted butter, sour cream, eggs, and salt. Mix well.
- Bake: Pour the mixture into the casserole dish. Bake for 40 to 50 minutes, or until the spoon bread is golden brown and set.
Notes
- To double this recipe: double each of the ingredients and bake in a greased 9×13-inch baking dish for 50 to 60 minutes or until golden brown and set.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 9g
- Sodium: 738mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 109mg
