Description

Sweet Corn Spoonbread Casserole is a creamy, comforting side dish made with sweet corn, cornbread mix, and a rich blend of dairy ingredients. It’s perfect for holidays or family gatherings.

Ingredients

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1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 (8.5 oz) package corn muffin mix (like Jiffy)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheddar cheese (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch or 2-quart baking dish.
In a large bowl, combine the drained corn, creamed corn, sour cream, melted butter, and eggs. Stir until well mixed.
Add the corn muffin mix, salt, and pepper to the bowl and stir until just combined. Do not overmix.
If using, fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45–50 minutes, or until the top is golden and the center is set.
Let cool slightly before serving. Spoon out to serve.

Notes

You can add chopped jalapeños or green chilies for a spicy kick.
Make ahead by assembling the mixture and refrigerating up to 24 hours before baking.
Double the recipe for larger crowds and bake in a 9×13-inch dish.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 420mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg