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 those 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 it 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.
Now let’s get to this recipe! This easy Sweet Corn Spoon Bread is a favorite at our house. It’s another one of those dump, stir, pour, and bake recipes that we all love, but it tastes like so much more! And it’s perfect as a quick and easy Thanksgiving side dish, but is so easy, it works well for those busy weeknights, too.
It starts with a box of Jiffy Corn Muffin Mix but we add in two kinds of corn, butter, eggs, and sour cream.
I’ve often made this and baked it the day before and warmed it back up the day-of. Several readers have done the same, so be sure to check out all the helpful comments below.
Sweet Corn Spoon Bread
Ingredients
- 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 butter, melted (1 stick)
- 1 cup sour cream
- 3 eggs
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F 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.
Notes
Peter @Feed Your Soul Too says
Love corn bread and I like how moist your recipe looks. Also offered you up to Pollinate Media as a top male blogger.
Stacey says
Thanks so much, Peter! So honored you recommended me.
Rae says
What is Corn Muffin mix don’t have in Ozz. what can be used in place of??
Stacey says
This should help: https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Judy Rae-Horner says
Jiffy Corn Muffin mix. In the cake mix section of the store.
James says
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.
Tamara says
I believe Oz is referring to Australia
Caroline says
My mother made this recipe 20 years ago. Gave the recipe to people and they devoured it!
Patti says
Corn pudding is what we call it
Chelstx says
Made this year, great recipe it was such a delicious hit! Great veggie side dish .
Brit says
I HATE corn bread! I hate how dry it is no matter what you do to it. It’s not the flavor..I love the sweetness but I hate the way it crumbles and leaves a pastiness in your mouth. BUT I LOVE THIS RECIPE!! My mom made this for me because she knew I hated corn bread and forced me to try it…I FELL IN LOVE!!!!! This is everything I knew corn bread had the potential to be! We do make some slight modifications but the recipe is amazing on its own. I personally do not like the cheddar cheese on top. It is misplaced. I use a cast iron pan and always double the recipe because you cant get enough! I mix the melted butter in with the recipe but I also put about a half stick of butter in the cast iron pan and put It in the oven to melt before I the batter. It gives it a crispier crust and you can never have too much butter! I made chili tonight for my brother in laws birthday and could not not make this corn bread to go with it! We also make this every year for Thanksgiving! I cannot help but love this!
Stacey says
So glad you’ve found something you enjoy!!
Candie Johnson says
This recipe is absolutely AMAZING but I’m so angry right now that I didn’t see your comment before I made this tonight! Now I’m dreaming of the crispy edges I could have had from my cast iron skillet. I’m definitely going to try that next time. Thanks for the tip.
Barbara Bradley says
This recipe has been around for many, many years. First seen on a box of Jiffy Cornbread. I suppose it is being called a spoonbread because you use a spoon to serve it. it isn’t the spoonbread I grew up with, but is still delicious.
Stacey says
How is it different than the spoonbread you grew up with?
Linda Mitchell says
We call it Corn Bake…have been making for years love the moistness and always a huge hit. Your other recipes look interesting will definitely try them. Thanks from Linda from Arizona…
Stacey says
Thanks, Linda!!
Helen says
Can I prep this the day before and cook it the next day??
Thank you!!
Stacey says
I wouldn’t recommend it. It’s much better to cook it through the day before and simply reheat it if you need to got that route.
Laura says
I have always prepped it the day before and baked refrigerated it, baking the next day and it is fine.
Nikki says
How long did you have to reheat the next day?
Gloria says
My family and I love this dish. I make it for Christmas each year. My youngest grandson made it one year. So simple to make.
Stacey says
Glad to hear y’all have enjoyed it, Gloria!
Linda Studdard says
I just printed this recipe, will head to Kroger later today, and plan to serve it for dinner! My mouth is watering already!
Stacey says
I hope you enjoy it as much as we do! 🙂
Linda says
Bought all the ingredients and can’t wait to make it tonight. Yummy sounding.
Stacey says
Hope it turned out great!
Vicky says
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!!
Stacey says
Awesome, Vicky!! So glad you enjoyed it!
Kim Quinn says
With barbecue sounds divine! If I contribute can I come too?????
Stacey says
🙂
Corey says
I’m getting ready to try this and realize I have the cream corn but only frozen whole kernal..would this still work?
Stacey says
Yes, I think that should work just fine.
Carol Griffin says
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!
Stacey says
Sounds like a match made in heaven! I hope you enjoy it! 🙂
Kathy Gizzi says
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!
Stacey says
Great idea!
Virginia David Moore says
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!
Stacey says
You are so welcome, Virginia, and thank you! I’ll certainly do my best! 🙂
Joanne says
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.
Stacey says
Welcome, Joanne! Thanks so much!!
Susan says
Here’s a homemade substitute recipe for Jiffy cornbread mix.
https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Stacey says
Perfect! Thanks for sharing!
Stephanie Hansen says
Thank you SO MUCH! I’m in Canada and there is NO Jiffy Corn Bread Mix to be found, and I haven’t even found REGULAR Corn Bread Mix of any kind. Your recipe is a great Southern Cooking saver!
Grace Filkins says
What about a substitute for those of us who do not use boxed mixes? How owuld I sub this?
Stacey says
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… https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Terry R Ingram says
Try Amazon.. https://www.amazon.com/Jolly-Time-Jiffy-Corn-Muffin/dp/B01KXWJURS/ref=pd_vtp_4/140-7468428-8974861?pd_rd_w=4WzOe&pf_rd_p=016e3697-91be-4dc2-9533-ef9350e7e73d&pf_rd_r=JCQP97CJ5NMGNSBKNRX2&pd_rd_r=fae58735-af66-4a7f-8393-544c1b5ab1c1&pd_rd_wg=PxBd9&pd_rd_i=B01KXWJURS&psc=1
Kim Quinn says
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
Stacey says
Great tip, Kim! Thanks for jumping in. 🙂
Aislinn says
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.
Kathy says
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 !!
Stacey says
Thanks so much, Kathy!!
Claudine says
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!!!
Stacey says
I couldn’t ask for a better endorsement than that! Thanks so much for your kind words, Claudine !
Pam Elkin says
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
Stacey says
It is completely unbelievable that I’ve been blessed with this opportunity. Thank you so much!!
Mary-Clare says
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.
Stacey says
Awww, thanks so much, Mary-Clare! I’m so glad you like the book!
Maureen says
Stacy, where can I get your cook book?
Stacey says
Unfortunately, the book is sold out in most places. You might be able to find it on site like Amazon or Book-a-Million.
Natille says
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!
Stacey says
Much love to you, too, Natille! I’m so glad you find the recipes approachable!
Mary Kay says
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. :>
Stacey says
Thanks so much, Mary Kay!
MoMo says
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…
Stacey says
I love that you find the book interesting enough to read like that. Thanks so much for your kind words!
Roxanne says
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!
Stacey says
YUM! Thanks, Roxanne!
Valorie D says
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.
Joan in VA says
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).
Stacey says
That wonderful, Joan. That’s just what I like to hear. Whatever it is you pick first, I hope you LOVE it!
Meghan says
This is a close relative to one of my all-time favorite Paula Deen recipes. Such a tasty side with all kinds of meals.
Stacey says
My feelings exactly! 🙂
Heather says
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.
Stacey says
You are so welcome! Glad you liked it!
RuthN says
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?!
Stacey says
Thanks, Ruth! I found that at flea market and fell in love, too!
Susan says
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.
Stacey says
Oh, you are so sweet! Thanks, Susan! It’s my pleasure!
Sandra says
Been making this recipe for many years and it is delicious!
Stacey says
It is delicious, Sandra!!
lynn hatcher says
For a twist try exchanging the sour cream with french onion dip, Oh my it is soo good!
Stacey says
Such an interesting twist!
Cheryl says
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.
Stacey says
Well, Cheryl… You’re probably not going to like my site.
Laura E Salvatore says
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.
Heather says
What a rude comment! If a recipe isn’t to your taste – find another. The world is at your fingertips via the internet.
Brenda says
Well, bless your heart.
It’s been 7 years since your snide, judging comment.
Baking means doing your best to create something that others will enjoy.
Everyone does their best, with what they have.
As you’re a Master Baker, I’m quite sure you were able to whip up a copycat “Jiffy Mix” to replace the box mix; I know I’m not the only one who did, now am I dear?
Shelley says
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!!!
Stacey says
So glad y’all are enjoying it! Love the idea of paring it with chili!!
Chris says
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!
Stacey says
Thanks so much, Chris!
Tenise says
My aunt use to make this all the time and call it “corn soufflé” can’t wait to try.
Stacey says
Hope you’ll enjoy it!
Susan says
can this spoonbread be made into muffins? Would there be any changes to the recipe?
Stacey says
I think it would work well as muffins, the only adjustment would be the cooking time.
Alexis @ Upside Down Pear says
This sounds super delicious, and I’m planning on making it for Thanksgiving this year. Major congratulations on the success of your cookbook!!
Stacey says
Thanks, Alexis! Enjoy!
Erin J says
I doubled the recipe for a party. How long would you say for the cooking time. It smells AMAZING in my home!!!
Stacey says
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.
Kelly says
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!
Stacey says
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.
Bethany says
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.
Stacey says
It’s soooo good!
Beverly Welch says
How many people does this recipe serve? Thank you.
Stacey says
6 to 8 depending on the serving size.
gloria j felder says
the sweet corn spoonbread is great made it today the gran kids love it.
Stacey says
Wonderful! Thanks, Gloria!
bernadette says
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.
Stacey says
Sure! Yes, you can make a few days a head and simply reheat.
Jacquie says
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!
Stacey says
That’s a great idea, Jacquie, but not one I’ve tested. So I can’t say for sure that it will work.
Claudia says
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?
Stacey says
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.
christine says
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. 🙂
Stacey says
I would just omit the whole kernel altogether. I’m afraid the extra moisture from the cream corn would throw it off.
Jolene Markwell says
Love this recipe! Been making this for years it is my go to dish for the holiday get togethers!
Stacey says
It is SO good!
Arlene says
Am sooo making this for Turkey Day! Sounds delish! Gobble Gobble!
Karey says
This looks amazing! I am making it tonight for Thanksgiving tomorrow! Super excited 🙂
Stacey says
I hope you’ll enjoy it!
melissa says
Looks delicious! Could I make this ahead of time and cook later?
Stacey says
Not really, it’s best to cook it immediately.
gianna says
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?
Stacey says
No, just follow my directions.
Cherie Hiland says
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!
Stacey says
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.
Jay a says
Loved this! How long can I keep it out of the fridge without it going bad? Thanks!!!
Stacey says
We usually don’t have leftovers, but I would refrigerate it ASAP just to be safe.
Darlene P says
where can I order the Chris cookbook?
Stacey says
Hi Darlene! You can find the book online at Amazon, Books-A-Million, Barnes and Noble, Walmart, etc.
hanna says
This is sooo good! Thank you for sharing!
Stacey says
So glad y’all enjoyed it!
Renee says
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.
Stacey says
Good for you! So glad it turned out well for you!
Rattaya Nagorski says
Just made this tonight and I loved it! We devoured it! Thank you for the recipe.
Stacey says
Awesome! So glad y’all enjoyed it!
Dorothy Dunton says
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.
Stacey says
Thanks so much, Dorothy!!
Shari says
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!
Stacey says
Sounds like a delicious addition!
anjna says
Hi what else can i serve Sweet Corn Spoonbread with, as we are vegetarians…will definitely try this! Thanks
Stacey says
I think it’s really great with just about anything. 🙂
Donna says
We have this dish at every family holiday and it is so delicious!
Stacey says
Yes it is! We love it.
Sarah says
Hi, do you cook this covered or uncovered?
Stacey says
Uncovered
Amanda Erb says
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!
Stacey says
I’ve not done that, but I don’t see a reason it wouldn’t work. 🙂
Cathy says
This is our go to cornbread! We love it and make it every time we make chili. YUM YUM YUM! Thank you for sharing!
Stacey says
It’s my pleasure! I’m just so glad y’all have enjoyed it!
Bev says
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.
Stacey says
LOL! I’m so glad you found me! Welcome! I sure hope you’ll enjoy the spoonbread!
Nitu says
I’ve made this twice now, and while I love the taste, I have cooked it over an hour and it’s still soggy on the inside. How can I salvage this? Should it be like pudding or more extra-moist cornbread?
Stacey says
It’s more pudding like. You can see the texture in the images here.
Andrea says
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.
Stacey says
I’ve never tried, but I don’t see why it wouldn’t work. You’ll just need to adjust the cooking time.
Carrie Shaw says
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
Stacey says
I guess it’s just one of those classic recipes that has been passed down through the generations. Thanks, Carrie!
frances says
Yum yum yummy
Emily says
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!
Stacey says
Awesome! So glad it turned out well for you!!
Sherrie says
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.
Stacey says
I have doubled it before, but you’ll have to extend the baking time some.
Barefootingal says
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.
Camie says
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.
Jessica S says
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 🙂
Rachel says
I’m trying to double this recipe and put it in a 9×13 , do I cook it longer ?? And how much if so?
Stacey says
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.
Ellen Bankhead says
Can’t wait to add spoon cornbread to my thanksgiving menu.
Stacey says
Hope you’ll enjoy it!
Vicky says
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.
Stacey says
Us too! 🙂
Doniele mcgill says
Ok quick question I know we are supposed to drain the whole corn but do we drain the Creme corn too ?
Stacey says
Just the whole kernel. Enjoy!
Natalie says
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!
Stacey says
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.
Tina says
This looks like a great recipe. I’m gonna double it, and bake it in a cast iron skillet. Stay tuned….
Stacey says
Anxiously awaiting… 🙂
Annie says
Should the butter be salted or unsalted?
Stacey says
Either should be fine, but I’d opt for unsalted.
Heather says
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 🙂
[email protected]
Stacey says
Just emailed you! 🙂
Susy says
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!
Dakota says
I am wanting to take this to a potluck. Would it be fine making it the night before?
Stacey says
Yes, it reheats just fine.
Gab says
I made this yesterday! Oh my goodness! So delicious! Mine took about and hour and 20 mins to bake.
Stacey says
So glad y’all enjoyed it!
Marci says
Do you need to adjust cooking temp if you double the recipe?
Stacey says
No need to adjust the temp, just the cooking time.
Marchal says
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?
Stacey says
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. 🙂
Betty says
What is the name of your cook book Id’ like to look for it.
Stacey says
Thanks, Betty! It’s “The Southern Bite Cookbook.”
Stephanie says
Just made this. Absolutely delicious, thank you. Came out with just enough pudding-like consistency but still firm if that makes sense.
Stacey says
Yes! Awesome! So glad you enjoyed it, Stephanie!
Mary STARNES says
I love this recipe but instead a caned corn I cut the corn off of three cobs. It add such a fresh taste.
Stacey says
Sounds great, Mary!
Kristine says
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!
Stacey says
Great advice, Kristine. Just curious, where did you see it labeled as vegetarian?
Mina mom says
Do yu need sour cream?
Stacey says
Yes, the recipe calls for 1 cup of sour cream.
Cathy says
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.
Stacey says
Yes, you can double it. I’d start by adding about 20 minutes, then checking it every 10 after that.
Tina M. Booker says
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.
Stacey says
I hope it does, too! Enjoy!
Gloria says
I love this.. Could this be made in a crock pot?
Gloria says
❤ this.. can this be made in a crock pot?
Stacey says
Sure! I’ve not done it that way, but I don’t see why not. 🙂
Jackie Clonan says
I’d like to use the crock pot as well to avoid turkey temp being lower. How long would you say & low or high???? Thanks in advance and everyone have a wonderful blessed Thanksgiving! Make sure to stuff yourself!
Michelle says
Can you give me a reccommendation regarding what size pan to use? Thanks!
Stacey says
I use a 2-quart dish. It’s a bit smaller than a 9×13.
Cassandra Le says
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??
Stacey says
I would suggest doing two separate casseroles.
JRS says
This looks great. Can it be made the day before or does it need to be served immediately? Thanks!!
Stacey says
I think it’s best served immediately, but you can do it the day before and reheat.
Heather says
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! : )
Stacey says
To reheat, I’d cover and heat at about 350 for 20 to 30 minutes or until heated through.
Megan says
If I were to double this how much longer do you think on the time?
Stacey says
Start with adding about 15 minutes.
Suzy says
Super yummy! I made it dairy free by replacing the butter with coconut oil and the sour cream with coconut cream.
Stacey says
Great idea! Glad everyone liked it!
Carolyn says
I do not have cream corn, can I just mash up one can of the corn
Anne says
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!!!
Stacey says
Wonderful! So glad y’all enjoyed it, Anne!
Yvonne Dobiash says
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.
Stacey says
Sounds like the perfect side for that! So glad y’all enjoyed it!!
Pattie says
Do I drain the canned corn?
Stacey says
Yes. Hope you enjoy!
Kristi says
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!
Stacey says
Yes. I actually freezes pretty well. 🙂
Leslie says
I made this today, exactly as directed.It is delicious and easy. My favorite kind of recipe. Thank you for sharing is with us.
Stacey says
Awesome! So glad y’all enjoyed it! It’s one of absolute favorites.
Dionne says
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!
Stacey says
Awesome! So glad he enjoyed it!
Mte says
I made this. Daughter and husband didnt like it.
Stacey says
How about you? Did you enjoy it? 🙂
Shawndrika says
Can I use a loaf pan with this recipe?
Stacey says
This really ends up more like a casserole than bread, so I think a casserole dish would be best.
Et says
Made this tonight for dinner, very yummy:) I will be making this again. Thanks for sharing this recipe.
Stacey says
So happy you enjoyed it!
Kim Quinn says
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.
Stacey says
That sounds AMAZING!! Way to make it your own!
Carbnqn says
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.
Stacey says
I hate that you can’t have it, but I’m glad to hear everyone else is enjoying it! 🙂
Heather says
Does it freeze well? Or can you prepare it ahead of time and freeze it without baking?
Stacey says
I’ve honestly not frozen this, so I can’t answer positively. Maybe someone else can chime in with their experience.
Beth says
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!
Brittany says
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!
Stacey says
No worries! No, you just add the dry mix in the recipe. You don’t do anything per the box. Does that help?
Abby says
Oooh yum! How long should I bake this for on a 10 by 10 dish?
Stacey says
The time should roughly be the same.
Kebra says
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?
Stacey says
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.
Kiersten says
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?! ❤️
Angela says
I’ve made this dairy free. I make my own vegan butter, I use vanilla soy yogurt, vegan eggs and I use the vegetarian Jiffy mix. My family goes crazy for it and they are pure carnivores lol
Stacey says
Thanks for helping out!
Deborah Ahlman says
Can this be made the day before I bake it?
Thanks
Stacey says
I really prefer the texture when it’s made the same day.
Kristin says
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.
Kristin says
I needed to update my email address.
Sorry for the second email as a response.
Stacey says
HI Kristin! Just email me at [email protected] and let me know how you want it updated. 🙂
Stacey says
Yep. It’s better warm, but works just fine at room temp too.
Julia Thomas says
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.
Stacey says
Hope y’all enjoyed it!
sue salomone says
cant stop eating the sweet corn spoonbread
Stacey says
Glad you’re enjoying it!
Jennifer says
I would use 2 eggs the next time; this was more like a souffle than what I generally make. But still very tasty!
Shirley says
What is the difference between using 2 eggs or 3 eggs? I have seen recipes both ways. I probably would like a less “pudding” texture. But not having ever tasted this, I really have no idea which is better.
Doris says
This recipe is delicious! Tried a few others and they were just blah. This one is just RIGHT! Thanks!!
Stacey says
Wonderful! So glad you found the right one!
Nancy says
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?
Stacey says
I don’t have much experience with ghee, but knowing what it is, I think it should be fine.
Sara S says
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!!
Stacey says
I sure love hearing that, Sara! It’s a big hit at our house too!
David Whitsell says
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.
Stacey says
Interesting! Way to make it your own!
Wendy Hampton says
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.
Stacey says
Ha! Love it! So glad y’all enjoyed it, Wendy!
TY says
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
Stacey says
You can simply leave out the whole kernel corn without it affecting much.
Beth says
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
Stacey says
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”!
Sandy says
Hi Stacey, have you ever made this in the crockpot?
Stacey says
I haven’t, but have heard that others have been successful with it.
DebraEllen says
Good evening Stacey, I’ve made this for the family and they loved it. I’d like to take it to a holiday party we’ve been invited to. Will it set properly if I double the recipe, or will I need to make two batches? Would really like to only need to travel with the one dish as I’m also bringing desserts.
Stacey says
You can certainly double it. Depending on the pan size, it could take anywhere from 10 to 20 minutes longer to cook.
Deb Miller says
I make Paula Deen’s corn casserole recipe (Google it). It’s just like this minus the eggs, and so delicious. I take it to all our gatherings, and the casserole dish is always scraped clean!
Angela Ocasio says
Hi! I’ve made this recipe a bunch of times to great success, thank you. I make it vegan, using vegetarian Jiffy Mix, Follow Your Heart vegan egg, soy yogurt, etc. Each time I make it, it takes 1 hr 15 minutes for the knife to come out clean (even when I made it the regular way). Should I be using this gauge or should it come out wet on purpose?
Stacey says
It will be a bit wet, but you cook it to the doneness you prefer. 🙂
Gabby says
Absolutely love his recipe!! It’s always a hit, not a single crumb left. Thank you for sharing.
Stacey says
So glad that everyone enjoys it!!
Aileen says
Stacey, wanted to let you know that I made this for Christmas. We all loved it! I normally don’t like the Jiffy mix but it works in this recipe. This will be in the regular rotation! Thanks! 🙂
Stacey says
So glad that you all enjoyed it, Aileen!
Karen C says
While visiting friends in Ohio this past summer I was introduced to this Sweet corn spoon bread for the first time … YUMMMMM. So easy to make too. Thank you for posting the recipe. DELISH !!!!
Stacey says
Sure hope you’ll enjoy it!!
Lin says
I love this recipe and everyone wants it. I add 1/4 cup of sugar to mine. Perfecto!
Stacey says
So glad everyone has enjoyed ti and wants the recipe!
Fredro says
Nice post!
Natalie says
This was good! I cooked it about 10 minutes longer and the very middle still didn’t set. Next time I’ll know what to look for. I can see how people get creative and add different toppings and flavors to this.
Stacey says
SO glad you enjoyed it!!
Joan says
can this be made ahead and frozen for Thanksgiving .
Stacey says
It can!
Joan in VA says
This is one of the best spoonbreads I’ve made.
I have almost worn out your cookbook. I have lots of favorites. But, it is time for a new cookbook. In fact, I think it is overdue.
Stacey says
Thanks so much, Joan! I love to hear that you’ve gotten lots of great use out of it!
Diane says
I have been looking for a recipe very like this only not quite so cakey (is that a word). Is there a way to take this and make it more grainy and less stuck together?
I originally saw it in a Mexican restaurant as a garnish and it was awesome. It was a much less formed and a little more greasy/buttery/maybe even bacon tasting. If youhave any ideas please let me know.
Stacey says
I’m not sure I know of something quite like that. Do you remember which restaurant you saw it in?
Jackie Clonan says
Diane, could it have been “creamed corn” which Southerners make from scratch? Try Paula Deens site. I remember her making it. Good luck!
Virginia says
This should be one of the items on your Thanksgiving dinner table this year! It is a fabulous recipe and it has been around for awhile, but trust me, there will be someone at your dinner table who has never had this wonderful side dish, so be sure to include as one of your ‘side dishes’ this year. So easy to prepare and it is perfect every time.
Stacey says
Thanks, Virginia! I couldn’t agree more!
Karen Goodwin says
I love it as is. But if I needed to make it with a kick (because I live with people that like everything hot) how much Cheyne pepper would you use?
Stacey says
I’d start with about 1/4 to a 1/2 teaspoon just depending on how hot the Cheyenne pepper you have is.
Brandy says
I was wondering if you could mix the ingredients the night before and then pop in the oven the next day? Wasn’t sure if the corn bread mix would be okay?
Stacey says
I wouldn’t recommend it. It comes together pretty quickly, though. If you absolutely must do something the night before, I’d suggest baking it through and then reheating the next day. Hope it turns out great for you!
Mazie Ludwig says
Thanks for your post. Seeking accurate information is among the biggest issues for the younger generation.
Grace says
I found this recipe 5 years ago and have been using it ever since. It is a big hit every year!
Stacey says
Love, love, love hearing that! Happy Thanksgiving!!
Beth says
This is positively addictive — and it came together SO quickly. I think it took longer for the oven to preheat than it did to mix this up. The leftovers will go in small casseroles with some chili and a bit of cheese. This is going into the regular dinner rotation — and to everyone involved with this over the years, y’all are geniuses! Thank you!
Stacey says
What a fantastic idea for the leftovers! So glad y’all enjoyed it!!
Angela says
I just made this dish and it is delicious. I had 2 helpings. Thank you
Stacey says
Awesome! So glad you enjoyed it, Angela!!
Ashley says
Have you ever put this recipe in muffin liners? Does the consistency come out the same?
Stacey says
I’ve not tried it, but can’t imagine why it would be any different. Let me know how it turns out!
Kym says
Have to let others know you can make this gluten free with GF corn bread mix and GF creamed corn (and check the other ingredients to be sure Gf). Just use half the box of GF corn bread mix, as most come in16oz boxes. Trader Joe’s makes an excellent GF mix available only in the fall. Just made with Wegmans GF mix tonight and smells delish, haven’t scooped into it yet.
Thanks for a great recipe!
Stacey says
Thank you so much for sharing that info, Kym! I know many folks will find it helpful.
Casey says
Do you ever double this and put it in a 9×13? Just wondered how that would go…
Stacey says
I haven’t, but I’m pretty sure a few readers have. Should work just fine with some additional cook time. Just be sure not to overfill the dish.
Nancy D says
I’ve had this recipe written down for close to 30 years. It’s interesting that my old recipe calls for 8 oz. cans of creamed and regular corn, but everything else is the same measurement-wise. I have trouble finding the small cans these days, so I buy the 14-15 oz. cans and end up doubling everything else. I don’t really have a point, it just looks like the version posted here has a lot more corn in it!
Stacey says
I do agree that it is harder to find those smaller cans.
Tristan Nadine says
I’m giving stars for effort…mine has been cooking over an hour and it’s so wet, not setting-
I’m confused as to why for I used exact ingredients, heat at 375* for 40 minutes-
Tested and so not cooked inside, after almost 1 hour 15 mins, still mushy inside-
Very brown on top yet mushy inside ????
Stacey says
Hi Tristan, Perhaps there was some confusion – this recipe makes a super moist, soft spoon bread. It will never not be wet and moist inside. That’s kinda the thing with spoon bread – you have to scoop it out with a spoon.
Katherine Silva says
Dear Stacey,
I made this as an extra side for me at Thanksgiving. Because of Covid, we were only 3 people for Thanksgiving this year but I really wanted this dish. It was delicious! Thank you very much. I’m looking forward to trying more of your recipes!
Katherine S
Stacey says
Awesome! I’m so glad to hear you enjoyed it!
Betsey Pugh says
can freeze the left over?
Stacey says
Absolutely!
Maureen levin says
Ive made this it’s absolutely amazing… don’t make one it’s too little everyone wants a second helping
If I double the recipe will the time to bake be the same
Stacey says
Doubling the recipe will require a bit longer, but not too much. 5 to 10 minutes, maybe? It just all depends on the size of the baking dish you use.
Robin says
Can this be doubled and fit in a 9×13 pan? If so how long to cook?
Stacey says
It can! It will need to bake for 50 to 60 minutes if doubled in a 9×13.
Glenda says
This sounds like something my husband and I used to get at ChiChi’s years ago. It was a cornbread that you had to eat with a spoon and had chunks of corn in it. It was a little pn the sweet side. It was so yummy.
Stacey says
Maybe so! If you try it, let me know.
Desiree says
Is it only one box of Jiffy with two cans of corn??? Can I use two boxes of Jiffy mix or should I stick to the recipe
Stacey says
Yes, just one box to the two cans. I wouldn’t recommend adding another box as you won’t have enough liquid.
Sheila says
Delicious and moist!
Stacey says
Glad you enjoyed it!
Sally Robertson says
Your recipe for strawberry chess bars is great! Do they need to be stored in the refrigerator or kept on the counter?
Stacey says
They should be ok on the counter for a few days but any longer and they need to be refrigerated.