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–+ servings
Corn spoon bread scooped onto a plate, with butter on top, being drizzled with honey.
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5 from 1 vote

Spoon Bread

This spoon bread recipe is made from scratch but it’s a cinch to make, with sweet corn flavor and a fluffy, creamy texture that makes it irresistible.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish, Sides & Vegetables
Cuisine: American
Servings: 15
Author: Rachel Gurk

Ingredients

  • 2 large eggs
  • 1 can (14.75 ounces) creamed corn
  • 1 can (15.5 ounces) whole kernel corn, drained
  • 1 cup full fat sour cream
  • ¼ cup (4 tablespoons) unsalted butter, melted
  • ⅔ cup all-purpose flour (see note)
  • ½ cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 350°F. Lightly spray a 9 x 13 inch glass baking dish (see note) with nonstick spray.
  • In a large mixing bowl, lightly beat the eggs. Add the creamed corn, whole kernel corn, and sour cream. Stir well. Add melted butter, stir until combined.
    2 large eggs, 1 can (14.75 ounces) creamed corn, 1 can (15.5 ounces) whole kernel corn, drained, 1 cup full fat sour cream, ¼ cup (4 tablespoons) unsalted butter, melted
  • Add flour, cornmeal, sugar, baking powder, salt, and pepper (or Jiffy mix and pepper). Mix well. Spread evenly in prepared pan.
    ⅔ cup all-purpose flour , ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
  • Bake for 35 minutes or until set in middle and lightly browned around the edges.
  • Allow the spoon bread to cool for a few minutes. Cut into 15 squares or serve directly from baking dish with a serving spoon.

Notes

  • Shortcut: If desired, make the spoon bread with Jiffy corn muffin mix (8.5 oz. box). Omit flour, cornmeal, sugar, baking powder, and salt. Continue with recipe as directed.
  • Metal pan: If you prefer, bake the spoon bread in a metal 9 x 13 inch baking pan. Bake 25 minutes instead of 35 minutes. Spoon bread can also be made in a large cast iron skillet, if desired.
  • Serving suggestions: Serve spoon bread as a side dish with your favorite meals. It pairs well with barbecue, roasted meats, or as an addition to any Southern-inspired meal. It's a popular side with Thanksgiving dinner.

Nutrition

Serving: 1square | Calories: 155kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 268mg | Potassium: 123mg | Fiber: 1g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

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