Sweet Corn Spoonbread Casserole Recipe

Creamy, fluffy, and bursting with the natural sweetness of corn, this Sweet Corn Spoonbread Casserole is comfort food at its absolute best. With a texture that’s somewhere between cornbread and soufflé, it’s the kind of side dish that steals the show—whether it’s served at a holiday feast or a regular Tuesday night dinner. Even better? It’s incredibly easy to make using pantry staples and just one bowl. You’ll have it in the oven in minutes and on your table in under an hour!

Why You’ll Love This Recipe

• Ridiculously Easy to Make: Everything comes together in one bowl—no fancy techniques or special equipment required.
• Perfect Texture: It’s soft and custardy with a golden crust, somewhere between a pudding and cornbread. In other words: irresistible.
• Family-Friendly: It’s sweet enough to appeal to picky eaters but still savory enough to sit alongside your main course.
• Crowd-Pleaser: This is the side dish that always disappears first at potlucks and gatherings. Everyone loves it!

Ingredients You’ll Need

This recipe is all about simple ingredients working together to create magic. Here’s what you’ll need and why:

• Cornbread mix: The base of the dish, it brings structure and that classic cornmeal flavor.
• Whole kernel corn: Adds bursts of juicy sweetness and texture.
• Cream-style corn: Gives the casserole its luscious, creamy consistency.
• Sour cream: Provides tanginess and keeps the spoonbread ultra-moist.
• Butter: For richness and a beautiful golden crust.
• Eggs: Help bind everything together while adding lightness and lift.
• Salt and pepper: Essential for balancing the sweet corn flavors and bringing everything to life.

Variations

Want to switch things up? Here are a few tasty ways to make this spoonbread your own:

• Cheesy Spoonbread: Stir in a handful of shredded cheddar or pepper jack for an extra layer of indulgence.
• Spicy Twist: Add chopped jalapeños or a dash of cayenne pepper for a subtle kick.
• Herbed Version: Mix in fresh chopped herbs like chives, thyme, or parsley for added aroma and flavor.
• Bacon Lover’s Delight: Crumbled cooked bacon folded into the batter takes this dish to a whole new level.

How to Make Sweet Corn Spoonbread Casserole

Step 1: Preheat and Prep

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or a deep casserole dish.

Step 2: Mix the Batter

In a large mixing bowl, combine the cornbread mix, whole kernel corn (drained), creamed corn, sour cream, melted butter, eggs, and a pinch of salt and pepper. Stir until everything is well blended but don’t overmix.

Step 3: Bake It

Pour the batter into your prepared dish and smooth out the top. Bake uncovered for 45–55 minutes, or until the top is golden and the center is set. A toothpick inserted should come out mostly clean with a few moist crumbs.

Step 4: Rest and Serve

Let the casserole rest for 5–10 minutes before serving. This helps it firm up slightly and makes scooping much easier.

Pro Tips for Making the Recipe

• Don’t Overmix: Stir just until combined to keep the final texture light and fluffy.
• Use Room Temperature Ingredients: This helps the batter come together more smoothly and bake evenly.
• Watch the Bake Time: Ovens vary, so check the center with a toothpick to avoid overbaking.
• Customize the Texture: Want it firmer? Bake a little longer. Prefer it more pudding-like? Take it out a few minutes earlier.

How to Serve

This spoonbread is incredibly versatile and fits beautifully into a variety of meals:

As a Side:

• Pair it with roasted chicken, baked ham, or grilled pork chops.
• It’s also excellent alongside chili, stews, or BBQ dishes.

Topping Ideas:

• A drizzle of honey or maple syrup for a sweet touch.
• A spoonful of gravy for a comforting combo.
• Sprinkle with fresh herbs or scallions for a pop of color.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days.

Freezing

Wrap individual portions tightly in plastic wrap and foil, or store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm in the microwave for 1–2 minutes per slice, or reheat in a 300°F oven until hot throughout. Cover with foil if you want to preserve moisture.

FAQs

Can I make Sweet Corn Spoonbread ahead of time?
Yes! You can mix the batter and refrigerate it up to 24 hours in advance. Just bring it back to room temperature before baking for best results.

Is this recipe gluten-free?
Not by default, since most cornbread mixes contain wheat flour. However, you can use a gluten-free cornbread mix to make it suitable for gluten-sensitive eaters.

Can I double the recipe for a crowd?
Absolutely. Use a large baking dish or two standard-size ones. Just keep an eye on the baking time—it may need a few extra minutes.

Can I make this without eggs?
Yes, though the texture will change slightly. Try using a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) or a store-bought egg replacer.

Final Thoughts

Sweet Corn Spoonbread Casserole is the kind of dish that brings everyone to the table with a smile. It’s simple, satisfying, and packed with flavor—plus it goes with just about anything. Whether you’re feeding a crowd or just treating yourself to something cozy, this recipe is a must-try. Don’t be surprised if it becomes a permanent part of your mealtime rotation!

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