Do you ever have those moments where you feel like you’re living someone else’s life – like surely this can’t be really happening to you? Well, I’ve been having one of the moments for the past 168 hours. Ever since the release of the book last week, my life has been a dream. Each morning I wake up thinking that is is surely not happening to me and that the past few days have simply been a dream. But each morning, I wake up to the sweet, loving messages from each of you praising the book. It’s been nothing short of overwhelming and completely unbelievable.
The book spent several days as the #1 Best Seller in Amazon’s “Southern Cookbooks” category and continues to be the #1 new release in that category. There are stores that sold out of the book the first day. It’s just astonishing. But the best part of all of this has been the sweet, amazing, beautiful, heart-felt messages from y’all. The response has been more than I can handle. If I haven’t had a chance to respond to your message, please know that I’ve seen them all and I WILL respond to each and every one of them as soon as I can.
When you put so much time, effort, and love into something like this, you want it to be successful and by my standards it’s a raving success because of each of you. I can write a hundred books, but if there is no one out there to spend their hard-earned money on them, they just end up as paper sitting on a dusty shelf. This book isn’t my book. This book is OUR book. Your love and support through all of this has been completely overwhelming. And it’s not over yet. We’ve got a few AMAZING announcements coming up this week that will blow your mind. I still can’t believe that this stuff is happening.
The book has given me another platform to share my mission of getting families back to the table – to share a meal and to share their lives with one another. For me that’s what all this is really about.
This easy Sweet Corn Spoonbread is a favorite at our house. It’s another one of those dump, stir, and pour recipes that we all love, but it tastes like so much more!
- 1 (8.5-ounce) package JIFFY Corn Muffin Mix
- 1 (14.75-ounce) can cream style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup (1 stick) butter, melted
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon salt
- Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.
Making This Recipe? Tag us on Instagram: @SouthernBite using the hashtag #SouthernBiteRecipes, so we can see what you are making in the kitchen!
Love corn bread and I like how moist your recipe looks. Also offered you up to Pollinate Media as a top male blogger.
Thanks so much, Peter! So honored you recommended me.
What is Corn Muffin mix don’t have in Ozz. what can be used in place of??
This should help: http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Jiffy Corn Muffin mix. In the cake mix section of the store.
If living in “Oz” you mean Kansas every Dillon’s store that I know of has Jiffy mix cornbread. I use it by the case. At least it seems like it sometimes.
I believe Oz is referring to Australia
My mother made this recipe 20 years ago. Gave the recipe to people and they devoured it!
I just printed this recipe, will head to Kroger later today, and plan to serve it for dinner! My mouth is watering already!
I hope you enjoy it as much as we do! 🙂
Bought all the ingredients and can’t wait to make it tonight. Yummy sounding.
Hope it turned out great!
Corn casserole was always reserved for Thanksgiving, but I thought it would be delicious with chicken and ribs on the grill with slaw and baked beans. And it is!!
Awesome, Vicky!! So glad you enjoyed it!
With barbecue sounds divine! If I contribute can I come too?😁
🙂
This looks absolutely delicious and it would be perfect along side a bowl of chili on a day like today here in Myrtle Beach where it is 38 degrees right now. Cannot wait to try this one!
Sounds like a match made in heaven! I hope you enjoy it! 🙂
I’m in Myrtle too; and now it’s 70 degrees, but this is on tonight’s menu. Adding a few cans of chopped jalapenos for a kick!
Great idea!
Thanks for a new vegetable dish to try. It is so easy to get in a rut and just serve the same old things all the time. Please give us more ideas for vegetable variety. This great-grandmother needs new things to try. Stacey, you do good work, so please keep on going!
You are so welcome, Virginia, and thank you! I’ll certainly do my best! 🙂
I have just discovered your web site and I’m loving your great recipes. This corn casserole is one of our family favorites. Congratulation on your new cookbook.
Welcome, Joanne! Thanks so much!!
Here’s a homemade substitute recipe for Jiffy cornbread mix.
http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Perfect! Thanks for sharing!
What about a substitute for those of us who do not use boxed mixes? How owuld I sub this?
Grace, I’m sorry, I can’t help you there. You can try and see about Googling a recipe for the Jiffy Mix and try that as a substitute. Maybe like this one… http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Hi Grace. I would think you have 2 options. Bob’s Red Mill makes a nongmo cornbread mix that is very good. You want to be aware that Jiffy mix is 8.5oz. So look at Bob’s to see how much mix of his you need or make a mix from scratch. dry mix from
Great tip, Kim! Thanks for jumping in. 🙂
I made this and just used the dry ingredients on the cornmeal package for making cornbread, then used the rest of the ingredients that Stacey called for. It turned out perfect.
Congratulations Stacey on the success of your new cookbook. I love all your recipes, and can’t wait to get the new book. I also started following you on Instagram, looking forward to seeing all the great foodie pics.
Keep cooking….we need more good recipes !!
Thanks so much, Kathy!!
Stacey,
I just received your cookbook yesterday and I’ve already gained 10 pounds just looking at all the great recipes! (LOL!) This is with out a doubt one of the best cookbooks I have ever had and I have been cooking for over 50 years. Thanks for all the work you do in putting out this newsletter and of course for all the hard work you did in putting together such a wonderful cookbook. The recipes bring back fond memories of my Mother and her cooking. Thanks for the memories.
PS: I so look forward to getting your newsletter and “devour” every recipe you post!!!
I couldn’t ask for a better endorsement than that! Thanks so much for your kind words, Claudine !
Stacey,
The cookbook is amazing. I received mine yesterday and I am going through it page by page. The recipes sound wonderful. Your sweet, kind words feel so from the heart. How exciting for you to have this opportunity, and I look forward to hearing about each exciting opportunity that opens up for you.
God bless you and thank you for sharing your wonderful recipes and stories with us.
Pam
It is completely unbelievable that I’ve been blessed with this opportunity. Thank you so much!!
Stacey, My book arrived yesterday!, and it is such a treat to read , really loved the forward from Christy.. I came to your. Blog long ago through mention on hers I believe. I find many of your recipes are so similar to my family’s and so glad you put them together in a book.. I will be keeping this one front and center of my favorites.
Awww, thanks so much, Mary-Clare! I’m so glad you like the book!
Stacey, I just wanted to tell you that I sincerely appreciate all that you have compiled for our eating pleasure. Even though I am not a good cook, you easy to follow recipies are making me into a great one! From the bottom of my heart, I wish you and your family continued success. Much love sent to you from Mississippi!
Much love to you, too, Natille! I’m so glad you find the recipes approachable!
May God bless you and your family, your home and even your gorgeous wooden spoons! I enjoy every word and story and appreciate any recipes you make that take gluten/ dairy allergies into account as well. :>
Thanks so much, Mary Kay!
Just received your cookbook….I pre-ordered and got the bookplate several weeks ago….now I just need
to figure where I put it for “safe keeping ’til the book gets here” and can put the two together…haven’t
tried any of the recipes yet…still reading the book like a novel…cover to cover….many great delicious sounding recipes….can’t wait to try them….all…
I love that you find the book interesting enough to read like that. Thanks so much for your kind words!
I make this too! I also add cheese to the top the last few mins of cooking! I am waiting for your book to arrive in the mail! I cant wait to try more of your recipes!
YUM! Thanks, Roxanne!
I make this same recipe, but with an added layer of goodness. I saute sliced Vidalia onions (about 3 large) in a stick of butter until soft, just short of carmelizing. Then, blend in 8 oz sour cream, 1/2 cup milk, 1 cup shredded cheese (cheddar or a blend) and 4 oz chopped green chiles. Spread this carefully on top of the cornbread mixture. Bake the same. Everyone always wants this recipe.
Stacey, what a great time-saving recipe. Thanks.
My copy of your cookbook arrived yesterday. I have been browsing through it trying to decide which recipe to try first. It is hard to choose from all the goodies. So many of them sound like my mother’s recipes (and now mine).
That wonderful, Joan. That’s just what I like to hear. Whatever it is you pick first, I hope you LOVE it!
This is a close relative to one of my all-time favorite Paula Deen recipes. Such a tasty side with all kinds of meals.
My feelings exactly! 🙂
I made this tonight… and oh my goodness was it good! Thanks so much for this recipe (and alll of the others!). Best of luck to you.
You are so welcome! Glad you liked it!
Stacy, I LOVE the wooden spoon! Congratulations on your very succesful venture. I will making this recipe very soon. did i mention that i really, really love that wooden spoon of yours?!
Thanks, Ruth! I found that at flea market and fell in love, too!
Congratulations, Stacey, on your well deserved success. I quietly read, and love, your website. Thank you for putting your heart into a book that we can hold in our hands.
Oh, you are so sweet! Thanks, Susan! It’s my pleasure!
Been making this recipe for many years and it is delicious!
It is delicious, Sandra!!
For a twist try exchanging the sour cream with french onion dip, Oh my it is soo good!
Such an interesting twist!
I am disappointed time and again when I see a recipe that looks great and then it contains a boxed or packaged mix. Can no one measure out flour, sugar etc anymore. This is not baking.
Well, Cheryl… You’re probably not going to like my site.
In the south, women often used a box of Jiffy mix because it was actually less expensive, and of course, a time saver. I am sure that you can adapt it using cornmeal and flour.
Thanks for posting this…. Found you n Pinterest! I’ve made this several times… It’s my husbands new favorite treat! We just spoon it into chili, eat it along side of dinner or the last time we spooned it into chicken and butternut stew! It’s a definate keeper!!!
So glad y’all are enjoying it! Love the idea of paring it with chili!!
Stacey,
Just found your site via Pinterest, and was drooling at the sight of this spoonbread. Being a New Englander, I haven’t tried making spoonbread, but your recipe looks super easy and so comforting!
Congratulations on your book, what a fabulous accomplishment. Best wishes for continued success!
Thanks for sharing!
Thanks so much, Chris!
My aunt use to make this all the time and call it “corn soufflé” can’t wait to try.
Hope you’ll enjoy it!
can this spoonbread be made into muffins? Would there be any changes to the recipe?
I think it would work well as muffins, the only adjustment would be the cooking time.
This sounds super delicious, and I’m planning on making it for Thanksgiving this year. Major congratulations on the success of your cookbook!!
Thanks, Alexis! Enjoy!
I doubled the recipe for a party. How long would you say for the cooking time. It smells AMAZING in my home!!!
Erin, I’m just not sure. I’ve not doubled it, so I can’t be precise. I would start checking it at about 45 to 50 minutes.
Do you think it would be okay to prep this the day before and then just pop it in the oven? Trying to make Thanksgiving a little less stressful 🙂 This looks delicious!
I’d hate to steer you in the wrong direction, so my answer has to be… I’m just not sure. I’m just not sure that the leavening agents that are in the corn muffin mix would give you much rise after a couple hours.
My mom makes this every holiday and now I am making this thanksgiving. Her receipt is exactly the same with a lil salt and pepper. Everyone loves this dish, always a huge hit.
It’s soooo good!
How many people does this recipe serve? Thank you.
6 to 8 depending on the serving size.
the sweet corn spoonbread is great made it today the gran kids love it.
Wonderful! Thanks, Gloria!
Hello! I would love to make this for Thanksgiving. Any tips on how to make it ahead of time?? Would I just re-heat in the oven the morning of? Any tips would be great.
Sure! Yes, you can make a few days a head and simply reheat.
This looks so delicious!!! I would love to make this for Thanksgiving, but with so many things going in the oven, is there any way that this can be cooked in a Slowcooker/Crock Pot? Thanks!
That’s a great idea, Jacquie, but not one I’ve tested. So I can’t say for sure that it will work.
Hi. I just found this recipe and want to make it for thanksgiving!! Is this something that could be mixed ahead of time and put in the fridge until baking time?
I wouldn’t suggest it for fear of it not getting the rise you’ll want. If you need to do it ahead of time, I would suggest cooking it and simply reheating it when it’s time to eat.
Can I use two cans of cream style corn in lieu of the 1 can of whole kernel corn or would this change the chemistry somehow? I have made the recipe before and love it. I just need to hide the corn from my kids. 🙂
I would just omit the whole kernel altogether. I’m afraid the extra moisture from the cream corn would throw it off.
Love this recipe! Been making this for years it is my go to dish for the holiday get togethers!
It is SO good!
Am sooo making this for Turkey Day! Sounds delish! Gobble Gobble!
This looks amazing! I am making it tonight for Thanksgiving tomorrow! Super excited 🙂
I hope you’ll enjoy it!
Looks delicious! Could I make this ahead of time and cook later?
Not really, it’s best to cook it immediately.
Am I supposed to follow the recipe on the box alng with the added things or just use the mix alone and the recipe you provided?
No, just follow my directions.
Hi there! I made this a couple of weeks ago and found that the listed cooking time left me with a soggy and undercooked middle. I’m going to make it again today (because the done parts were sooo good) but was wondering if I should increase the cooking time or the temperature or both? Any suggestions would be great, thanks!
Hi Cherie! I made this a few times over Thanksgiving for different events and found that one time it wasn’t quite set and added a few extra minutes. The other times it turned out perfectly. Adding a few minutes should be sufficient.
Loved this! How long can I keep it out of the fridge without it going bad? Thanks!!!
We usually don’t have leftovers, but I would refrigerate it ASAP just to be safe.
where can I order the Chris cookbook?
Hi Darlene! You can find the book online at Amazon, Books-A-Million, Barnes and Noble, Walmart, etc.
This is sooo good! Thank you for sharing!
So glad y’all enjoyed it!
I made this for dinner tonight got a standing ovation! I made the corn bread from scratch and it just melted in your mouth. This will certainly be in regular rotation. My southern Mother would be extremely proud.
Good for you! So glad it turned out well for you!
Just made this tonight and I loved it! We devoured it! Thank you for the recipe.
Awesome! So glad y’all enjoyed it!
This is the BEST!! I actually eat the leftovers for breakfast, lunch, snacks – Anytime! I absolutely love your blog, not just for the recipes (which are great!), but I really enjoy your dialog about family and friends.
Thanks so much, Dorothy!!
I’ve been making this recipe for years and it’s one of my favorites! I switch it up sometimes by adding a can of diced green chilies and always add cheddar cheese on top!
Sounds like a delicious addition!
Hi what else can i serve Sweet Corn Spoonbread with, as we are vegetarians…will definitely try this! Thanks
I think it’s really great with just about anything. 🙂
We have this dish at every family holiday and it is so delicious!
Yes it is! We love it.
Hi, do you cook this covered or uncovered?
Uncovered
Hi Stacey,
This looks amazing and I’m going to try it for Mother’s Day. Question, can I substitute greek yogurt for the sour cream?
Thanks!
I’ve not done that, but I don’t see a reason it wouldn’t work. 🙂
This is our go to cornbread! We love it and make it every time we make chili. YUM YUM YUM! Thank you for sharing!
It’s my pleasure! I’m just so glad y’all have enjoyed it!
Hi Stacy, I found a link for this recipe on another site and since I’ve enjoyed this wonderful Spoonbread at potlucks and other peoples homes I was thrilled to find the recipe. I can hardly wait to get it in my oven. I also want to thank you for the link to copycat version of Jiffy Cornbread Mix for times I don’t have it on hand (I can’t believe I just admitted that). This is my first time on your site.
LOL! I’m so glad you found me! Welcome! I sure hope you’ll enjoy the spoonbread!
do you think I can double this recipe and cook in 3 or 4 quart casserole dish? Have you ever tried? Don’t want to end up with a sloppy mess.
I’ve never tried, but I don’t see why it wouldn’t work. You’ll just need to adjust the cooking time.
Although I am happy that you are successful in your book, this recipe is a very old farm recipe that I have had since the early 80’s and yours does not deferr from it, however, I wish you well in future endeavers
I guess it’s just one of those classic recipes that has been passed down through the generations. Thanks, Carrie!
Yum yum yummy
OMG! This was super delicious. I have been searching for a recipe that isn’t too gooey in the center. This set up beautifully. Thank you for sharing!
Awesome! So glad it turned out well for you!!
Do you know if this can be doubled successfully and baked in one dish? Not sure the center would get done without cooking the outside to much.
I have doubled it before, but you’ll have to extend the baking time some.
Your recipe is close to recipe I have used for years. Difference is: 2 cans cream corn, 1drained can of corn, 1cup of milk, 4 well beaten eggs, 1/2 tsp garlic powder, 1 cup of cheddar cheese that goes on top before baking. No sour cream. 9×13 pan. Bake 1 hour 350 degree.
This looks amazing! Adding to the Thanksgiving menu, but have to be gluten free. Will be using a gluten free cornbread mix instead of the Jiffy Corn Muffin Mix. Hoping it will have the right consistency.
I am thinking of making this for my work Thanksgiving potluck. But I’m concerned on how I’ll be able to keep it warm till noon. Do you think it would be okay? Or have any suggestions on what I should do or other recipes that might be best for this occasion?
I can’t wait to try this dish either way 🙂
I’m trying to double this recipe and put it in a 9×13 , do I cook it longer ?? And how much if so?
It should work just fine. Im not 100% sure of the additional cook time. You’ll just have to watch it to make sure it’s set.
Can’t wait to add spoon cornbread to my thanksgiving menu.
Hope you’ll enjoy it!
I don’t reserve this recipe for Thanksgiving Day. I make it in the summer as a side for grilled chicken and ribs. A perfect side.
Us too! 🙂
Ok quick question I know we are supposed to drain the whole corn but do we drain the Creme corn too ?
Just the whole kernel. Enjoy!
I am planning on doubling this recipe, how long do you think it will need to cook for? I’m thinking of using a 15×12 electric skillet… Thanks tor any tips and the recipe!
I’ve not done it in an electric skillet, but doubling it the traditional way should require 10 to 15 additional minutes. Just watch it closely. It should be set and golden brown.
This looks like a great recipe. I’m gonna double it, and bake it in a cast iron skillet. Stay tuned….
Anxiously awaiting… 🙂
Should the butter be salted or unsalted?
Either should be fine, but I’d opt for unsalted.
I doubled this recipe. First time coming it. It’s hard for me to tell if it’s not done or if it’s supposed to be wet/super most.
Or if I need to cook it even longer.
Had a friend pass this on and I couldn’t remember. I just remembered it be so delicious. If someone could please e mail me to let me know, I would greatly appreciate it 🙂
hlbiniowa@gmail.com
Just emailed you! 🙂
OMG! This is amazing! I made it for the first time on Thanksgiving, and everyone in the entire family asked for it again at Christmas!! Thanks for sharing, it is now a part of all of our holiday menus!
I am wanting to take this to a potluck. Would it be fine making it the night before?
Yes, it reheats just fine.
I made this yesterday! Oh my goodness! So delicious! Mine took about and hour and 20 mins to bake.
So glad y’all enjoyed it!
Do you need to adjust cooking temp if you double the recipe?
No need to adjust the temp, just the cooking time.
This sounds great but I’d like to know how to make this from scratch without using Jiffy. Can that be done and still come out the same?
Feel free to Google Jiffy Corn Mix recipe and you’re sure to find one that can replace the mix. It should work just fine. 🙂
What is the name of your cook book Id’ like to look for it.
Thanks, Betty! It’s “The Southern Bite Cookbook.”
Just made this. Absolutely delicious, thank you. Came out with just enough pudding-like consistency but still firm if that makes sense.
Yes! Awesome! So glad you enjoyed it, Stephanie!
I love this recipe but instead a caned corn I cut the corn off of three cobs. It add such a fresh taste.
Sounds great, Mary!
My daughter is a vegetarian. Original box jiffy has lard in it, to call this dish vegetarian you need to use the vegitarian box jiffy. We make a very similar spoon cornbread recipe using this…only 2 eggs and no added salt and it is delicious!
Great advice, Kristine. Just curious, where did you see it labeled as vegetarian?
Do yu need sour cream?
Yes, the recipe calls for 1 cup of sour cream.
I made this before and everyone loved it. I’m planning on serving a lot more people then the 6-8 people the recipe will feed. Can I double this and if so do I double the cook time? Thanks for your help.
Yes, you can double it. I’d start by adding about 20 minutes, then checking it every 10 after that.
The mother of a college boyfriend in Virginia used to make spoonbread on Fridays with fish. I always looked forward to going to his house for dinner. We would devour the spoonbread. It’s definitely a comfort food. Thank you so much for providing the recipe. I look forward to trying it soon. Hoping it turns out as delicious as I remember from those Friday fish dinners.
I hope it does, too! Enjoy!
I love this.. Could this be made in a crock pot?
❤ this.. can this be made in a crock pot?
Sure! I’ve not done it that way, but I don’t see why not. 🙂
Can you give me a reccommendation regarding what size pan to use? Thanks!
I use a 2-quart dish. It’s a bit smaller than a 9×13.
I’m hosting a party for 20 and would like to use this recipe, should I double up on each ingredient, and if so, what would the cooking temperature and time be??
I would suggest doing two separate casseroles.
This looks great. Can it be made the day before or does it need to be served immediately? Thanks!!
I think it’s best served immediately, but you can do it the day before and reheat.
This looks delicious!! I would love to make for Thanksgiving, but the turkey will be in the oven at 325. Can you please give reheating instructions? Thank you! : )
To reheat, I’d cover and heat at about 350 for 20 to 30 minutes or until heated through.
If I were to double this how much longer do you think on the time?
Start with adding about 15 minutes.
Super yummy! I made it dairy free by replacing the butter with coconut oil and the sour cream with coconut cream.
Great idea! Glad everyone liked it!
I do not have cream corn, can I just mash up one can of the corn
This was AMAZING! I made it exactly as written and it turned out perfectly as a side dish for Thanksgiving today. Everyone loved it. THANK YOU!!!
Wonderful! So glad y’all enjoyed it, Anne!
I made this to go along side a Mexican dinner it was wonderful. On top of all that the house smelled better than if I made copies or muffins. It was heaven. I had this at a Mexican restaurant before and I have been looking for it ever since, thank heavens for Pinterest, and thank you for sharing.
Sounds like the perfect side for that! So glad y’all enjoyed it!!
Do I drain the canned corn?
Yes. Hope you enjoy!
Can this be frozen? I would love this but my husband wouldn’t. I could eat the whole thing by myself but I probably shouldn’t, lol!
Yes. I actually freezes pretty well. 🙂
I made this today, exactly as directed.It is delicious and easy. My favorite kind of recipe. Thank you for sharing is with us.
Awesome! So glad y’all enjoyed it! It’s one of absolute favorites.
I made this recipe today for my son who loves “corn anything”, it is really really good! Creamy, “corny” ?, and buttery! I added a top of sugar for more sweetness, he likes that too ?. Next time I’ll add two tips. Definitely a hit!
Awesome! So glad he enjoyed it!
I made this. Daughter and husband didnt like it.
How about you? Did you enjoy it? 🙂
Can I use a loaf pan with this recipe?
This really ends up more like a casserole than bread, so I think a casserole dish would be best.
Made this tonight for dinner, very yummy:) I will be making this again. Thanks for sharing this recipe.
So happy you enjoyed it!
Wow! Made a double batch and added fresh ground black pepper, fresh sage and basil minced fine to the mix. Used corn fresh off the cob for the whole kernels. Filled and 9×13 beautifully! Took about 45-50 mins.
That sounds AMAZING!! Way to make it your own!
Second time making this in 3 weeks and family and friends love it. I’m allergic to com so cannot eat it but they tell me it’s simple and delicious! Thank you.
I hate that you can’t have it, but I’m glad to hear everyone else is enjoying it! 🙂
Does it freeze well? Or can you prepare it ahead of time and freeze it without baking?
I’ve honestly not frozen this, so I can’t answer positively. Maybe someone else can chime in with their experience.
I had the same question. I fear it might not freeze well because corn is very moist and the freezing might pull that moisture out and cause freezer burn. But it would be worth a try!
Hi just wondering, do I make the jiffy mix as directed on the box, like add the milk and eggs and then add the rest of the ingredients of your recipe? Or just put the dry mix in with the ingredients from Your recipe? Sorry if that’s a silly question. I’m terrible at anything related to making food!
No worries! No, you just add the dry mix in the recipe. You don’t do anything per the box. Does that help?
Oooh yum! How long should I bake this for on a 10 by 10 dish?
The time should roughly be the same.
Can you makes this a day ahead and freeze it raw so that you can just bake it the day of? If so, how would you change time and temp to accommodate?
I wouldn’t recommend that. This is one of those dishes that is pretty easy to put together and won’t take too much time to prep that day of.
Has anyone tried this gluten and dairy free? I have many food limitations, and I find that most things can be converted, but i don’t know enough about cooking to know if this would convert well?! ❤️
Can this be made the day before I bake it?
Thanks
I really prefer the texture when it’s made the same day.
I was wondering if this is just as good if served at room temperature. I wanted to serve it at a potluck lunch.
Thank you.
I needed to update my email address.
Sorry for the second email as a response.
HI Kristin! Just email me at info@southernbite.com and let me know how you want it updated. 🙂
Yep. It’s better warm, but works just fine at room temp too.
I used to make this every Thanksgiving and Christmas for years! Seeing the recipe, I’m going to fix it today for our family feast! HAPPY thanksgiving to one and All.
Hope y’all enjoyed it!
cant stop eating the sweet corn spoonbread
Glad you’re enjoying it!
I would use 2 eggs the next time; this was more like a souffle than what I generally make. But still very tasty!
This recipe is delicious! Tried a few others and they were just blah. This one is just RIGHT! Thanks!!
Wonderful! So glad you found the right one!
Can light sour cream and ghee be used in place of standard sour cream and butter? I would think that an added tablespoon of flour
or cornstarch would be needed if light sour cream used?
I don’t have much experience with ghee, but knowing what it is, I think it should be fine.
I made this as a side dish for Easter dinner and it was a huge hit with everyone. Even my super picky kids loved it. Every single person came back for seconds. It was super easy to make too. This is perfect for holiday dinners and summer picnics. Thanks for this great recipe!!
I sure love hearing that, Sara! It’s a big hit at our house too!
Love this spoon bread. Have made it several times, then decided to kick it up a notch. Wanted to put raisins in, but was worried that the raisins would take too much moistness out of the mixture. So, I decided to soak 1 1/2 cups of raisins in rum for 1 hour prior to adding to the mix. This reconstituted them, and cooked in the mix perfectly. Really added a punch to it.
Interesting! Way to make it your own!
I love this so much that I went out and bought 6 more boxes of Jiffy mix. I KNOW we will be having it again and again. Plus my husband suggested it might be extra good with a spill of maple syrup over the top.
Ha! Love it! So glad y’all enjoyed it, Wendy!
Hi there. I’m trying well wanting to exclude the whole corn. If I did that would my bread become dry. If that’s going to occur what can I substitute for moisture.
Thanks
hungry this later
You can simply leave out the whole kernel corn without it affecting much.
So many comments on this yummy looking spoonbread, that I may have missed someone addressing this. But… I live in the Pacific Northwest, which is most definitely Bob’s Red Mill country. Whole grain flours, seeds, mixes, a major resource for NW bakers and cooks. I’m wondering if I can sub a cup of their Cornbread Muffin Mix in this recipe. Looks like I should be able to. Here’s a link (and I LOVE your blog — I’m not a Southerner, but I am from Southern WA so I figure that give me the right to “y’all” 🙂 ) https://www.bobsredmill.com/cornbread-muffin-mix.html
Beth
I’m not sure about the Bob’s Red Mill mix, but here’s a link for a copycat Jiffy recipe. I’m not sure of the sugar content on the Bob’s so it would be hard to tell if it would end up the same. https://www.chowhound.com/recipes/jiffy-corn-muffin-mix-copycat-11549
And we’ll totally let you use “y’all”!