This Sweet Corn Spoon Bread is a perfect, quick and easy side dish recipe for your Thanksgiving menu or family meal! Just dump, stir, bake, and enjoy!
This easy Sweet Corn Spoon Bread is a favorite at our house. Some folks call it corn pudding, corn casserole, corn soufflé, even Jiffy Corn casserole. We just call it delicious!
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. Cook and enjoy! It’s that simple and oh-so delicious!
Is spoon bread the same as cornbread?
I like to think of spoon bread and cornbread as being like cousins, not quite siblings and definitely not twins. Cornbread is a crumbly bread made with cornmeal, often baked in a pan, muffin pan, or skillet. It has more of a bread texture than spoon bread.
Now spoon bread, on the other hand, is more like a soft and creamy cornbread. It’s like a cozy, warm, cornmeal pudding that you scoop up with a spoon.
So, even though they share cornmeal as an ingredient, they have different textures and are prepared in their unique ways. They’re both tasty, just with their own special twists!
Why is it called spoon bread?
Great question! Spoon bread gets its name because of its soft and creamy texture. It’s so soft that you can, and likely have to, scoop it up with a spoon, just like you would with pudding. So, the name “spoon bread” comes from the way you enjoy it – with a spoon!
Can you make corn spoon bread ahead of time?
Absolutely! 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. I wouldn’t make it more than a day or two ahead of time though. That way you don’t run the risk of your spoon bread spoiling.
Want a slow cooker version of this spoon bread?
Try this Slow Cooker Bacon Cheddar 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
- ½ cup unsalted butter melted
- 1 cup sour cream
- 3 large eggs
- ½ 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 40 to 50 minutes, or until the spoon bread is golden brown and set.
Video
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Original Blog Post Notes – March 18, 2014
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 cookbook 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.
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.
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Easy, usually would have ingredients on hand. Added some chopped red sweet peppers and pepper jack cheese. Made a small pancake with some batter to check taste and consistency. Delicious!
This came out soo good and was incredibly easy! Toddler loved it too. New staple I will be bringing to thanksgiving or Christmas!
Thanks, Nicole! Happy to hear the little one loved it, too!
Thank you for posting this recipe. This is the exact one I remember (no cheese, no yogurt as the other recipes have in them) I misplaced my recipe years ago when I moved and recently have been craving this ~ so happy I found it here on your site. Thanks again
Sure hope it tastes just like you remember!
I have made this recipe soooo many times over the past I don’t know 5 or more years. My family asks for it every holiday and I have no issues with making it cause it’s so simple and easy! I have family and friends that have also asked for the recipe.
Love that it’s become part of your family tradition, Krissy!
Is there a way to cook this in loaf pans so I can give away portions for friends? Any suggestions on time?
I’ve not tested this recipe that way, so I just can’t be for sure. Since the original recipe bakes in a 2-quart dish at 375°F for about 40 to 50 minutes, loaf pans will bake faster because the batter isn’t as deep. For standard 8×4-inch loaf pans, I’d lightly grease them, fill each about 2/3 full, set them on a sheet pan, and bake at the same 375°F, but start checking around 25 to 30 minutes. Most of the time they’ll land somewhere in the 30 to 40 minute range, depending on how full the pans are. You’re looking for the center to be set and not jiggly, and the top to be nicely golden.
Horrible. Followed the recipe exactly and it came out tasting pretty much like cornbread without any additions. Could have done that from the Jiffy box and no fuss.
I’m not following here. You added the other ingredients, right? The corn, the butter, the sour cream? How would that have been just like Jiffy?
Hi, what was the last ingredient? The add is covering it and I corny see it? Lol
Same! Can’t read the last ingredient
The last ingredient is the salt, the check boxes just don’t line up because the ad is in the way.
The last ingredient is the salt. The boxes are just getting bumped down for some reason.
Good morning! 3 eggs? Every other recipe calls for one. Just wanted to make sure it’s not a typo 😃
Yes, my recipe uses 3 eggs to make it a little lighter.
I’m making this for Thanksgiving most likely going to double the recipe. I’m wondering if I can mix everything up the day before and then bake it the following day
Because this recipe starts with Jiffy mix, the leavening in it begins working as soon as everything is mixed together. If the batter sits in the fridge overnight, the spoon bread can bake up a little flat and dense. For best results, I recommend mixing and baking it the same day.
If you want to work ahead, what I usually do is bake it the day before, let it cool, cover it well, then reheat it in the oven on Thanksgiving until warmed through. When you double it, you can bake it in a greased 9×13 inch dish for about 50 to 60 minutes, or until it is golden and just set in the center.
How should I reheat it?
I’d reheat it covered with foil in a 300 to 325°F oven until warmed through. The foil will help keep it from drying out. If you’re reheating just a single serving, the microwave works fine, too. Just heat it in short bursts so it doesn’t get rubbery. Hope you enjoy it!
This has been a favorite in our home for years. I double the recipe for potlucks and everyone loves it. This week I am planning on doubling it once again and making it for work but we have no option to reheat it and I have to be at work way too early to make it in the morning. Has anyone made this recipe in the crockpot?
So glad you’ve loved this! Here is a slow cooker version. You can easily adapt the ingredients but use this method. https://southernbite.com/slow-cooker-bacon-cheddar-corn-spoon-bread/
One recipe that we use many times a year. It’s so easy & tasty
Love hearing that! Appreciate it!
I made this a while ago and everyone loved it. I am going to make again for Thanksgiving, but wondering if the butter should be salted or unsalted. Can you please specify that in the ingredients? Thanks!
Love hearing that, Jo! For this one, it doesn’t make a huge difference, but it’s always best to opt for unsalted if you’re unsure.
Once I found this recipe, I never made my old one again. It’s a favorite!
I’m doubling it this year and have to leave for a dinner fairly early. I will probably make it the day before.
Any tips for reheating a doubled recipe? Time and temperature?
Thanks, Becky! So glad you love it! If you’re doubling it, bake it the day before, then cover and refrigerate. Reheat at 300°F for about 30–35 minutes covered with foil until warmed through. Add a little butter on top before serving to freshen it up.
I’ve always wanted to try this!! This is the year I’m doing it!! Thank you 😊
On another note….in reference to your kitchen disaster….mine was not red but a real disaster that cost me a couple of $$$$$. Put chicken on to boil and saw neighbor outside. Went over to speak but I should have known it’d be lengthy! Forgot about the chicken!! Wandered back in the yard, pull a few weeds and smelled something like chicken feathers burning (I’m a country girl). Then OMG my chicken. The entire house was smoked filled and chicken and pot were black and thrown out. Insurance claim cleaned everything. However….they put ionization machines in and everything that had elastic was ruined. It is what it is. Life goes on! Keep sharing your stories!!
Oh no! That sounds like a real mess, but I love your attitude about it. You’re right—life goes on! And I’m so glad you’re finally giving this one a try this year!
Stacey:This should be really good. I have a similar recipe from the maker of my rice cooker and it is very good. You line the steamer basket with tin foil and steam the spoon bread. I have also done it in the oven when I have not felt like lining and steaming it with the rice cooker. That works. Jalapeños are an idea. My recipe already has Swiss Cheese in it, and one other surprise ingredient that your recipe does not have: mayonnaise! I think I am having spoon bread during the holidays.
This sounds great, Kathy!
Rice Cooker Spoonbread
Prep: 5 Minutes
Total: 40 Minutes
1 large egg, beaten
1 cup instant corn muffin mix
3/4 cup canned cream corn
3/4 cup sour cream
3/4 cup shredded Swiss cheese
Have on Hand: 2 cups water
1/3 cup mayonnaise
Cooking spray
Completely line the steam tray of the rice cooker with 2 large pieces of aluminum foil to create a spill-proof liner and lightly coat with cooking spray. In a mixing bowl, add the egg, corn muffin mix, creamed corn, sour cream and Swiss cheese and give it a good stir to combine. Add the mayonnaise and stir to blend. Pour the water into the inner pot and position the steam tray in the rice cooker. Spoon the cornbread mixture into the prepared steam tray and Steam/Cook for 30 to 35 minutes, or until the cornbread is very moist, almost pudding-like, but set in the middle. Remove the steam tray from the rice cooker and cool slightly on a wire rack. Spoon into bowls and top with other yummy garnishes such as butter or honey if you feel like it.
Serves 4-6
Thanks for sharing!
This was delicious and so easy thank you. Paired it with fried flounder and sauteed green beans. No what I am making for work’s Thanksgiving Potluck
Love that! So glad you enjoyed it!
Just made mine for the first time and added minced jalapenos and shredded cheddar. Looks and smells delicious! I am taking it to a potluck tomorrow and want to dig in and try it.
Would it be rude of me to show up with a big ol’ spoon taken out of the middle?
That sounds amazing! Minced jalapenos and cheddar are a winning combo. As for the spoon situation, I say go for it! Just call it “quality control” – you gotta make sure it’s potluck worthy, right? Enjoy!
Now that’s funny!! I think I’ll do that over Thanksgiving!!!
Once upon a time an aunt of mine made something like this for Thanksgiving. I found this recipe in 2016 and have made it ever since.. this year for Easter we are doing a cook out, and I’m thinking I’m going to put these in some cupcake tins and see how they turn out but the consistency should be great for it:)
That sounds like a fun twist! Using cupcake tins for a cookout is a great idea—should make for some cute, bite-sized portions. I’d love to hear how they turn out!
This dish was delicious. My family loved it. Thank you for sharing it with us.
I’m so glad to hear that you and your family enjoyed the dish! Thanks for trying it out and sharing your feedback.
O e of my thanksgiving staples, I like to substitute half of the butter with coconut oil. It really gives it a nice nutty flavor. A must try!
Interesting twist! I’ll have to try that.
I’ve made this often and we love it!
I’m making a double batch for a party/potluck.
Could I mix it up earlier in the day, refrigerate it, and bake it later? Late morning mix, and put it in the oven about 5:00 pm?
I’ve not even done it that way, so I can’t say for sure. You can alwasy bake it through and simply reheat it. That’s usually what I do when making in advance.
Simple and just sweet enough. It’s a go to recipe. I need to bake it about 15 minutes longer until it’s starting to brown and the top no longer looks wet.
Glad you enjoyed it, Deb!
Make it every holiday and is an insta hit love this !!
Thanks, Nikki!
Absolutely delicious
It looks perfect, Patti!
I live in the uk . What is jiffy corn mix . We don’t get that here
It’s a packaged cornbread mix. You can find a copycat like this one: https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
I’ve made this recipe for years. It’s a staple for Thanksgiving at our home. Easy to make and everyone at the table likes it. I bake mine in a two-quart round casserole dish I’ve sprayed with Pam for an hour, maybe a tad longer depending on how it looks after an hour. I like a nice brown edge.
There IS something about that golden brown edge!!
I have made this recipe several times, but the last two times something went wrong, it just seemed like I did something wrong despite completely following the recipe. Looking for any insight. I put it in for 15 minutes and it was just about complete liquid in the center, the top was baked perfectly. I added another 10 minutes and it was still fairly liquidy. I went ahead and upped the temperature to 400, and then let it go another 10 minutes. It was still a little bit loose, so I added another five minutes, and even with that it was still not quite completely cooked like I would normally expect. Any thoughts? This is one of my favorites, and I absolutely always bring it to Thanksgiving!
Hey Jennifer! Your comment says you baked it for 15 minutes. Did you mean 45?
Love this recipe! I make this recipe a few times a year and everyone enjoys it! Wondering if I could use half box of jiffy and replace the other half with almond flour? We are trying to cut back on the carbs lol
I think it could work, but would have to test it to be able to say for sure. I think you’ll need to add some additional leaving to it for sure.
I love this with a steaming bowl of chili. It is not necessary to put eggs in it. Other recipes add 1 C shredded cheddar cheese on top before baking, or add the cheese 15 minutes before it’s done. Hand shredded cheese is best.
I agree! It’s a great combo!
Super easy, but when I pulled it out of the oven, it was really jiggly in the middle! The top looked nice. Input it in longer. How do I tell for sure it’s done?
Did you happen to double it? It just just barely be set and golden brown.
I was wondering, can this recipe be easily, halved?
I don’t see why not! Enjoy!
This is an easy recipe to throw together and it tastes great. Just one thing to make it better is to add 1 cup 505 chopped green chili. Yum!
Sounds great, Cynthia! Glad you enjoyed it!
i just made this yesterday for the 2nd time, it was a big hit at the thanksgiving table with everybody an none left over so i just had to make some more. love it.
Love hearing that!!
I also made your sweet corn spoon bread recipe for Thanksgiving! It was also a huge success! Thank you so much for your fabulous recipes. I am enjoying your site very much for more ideas for dinner!
Thanks, Emily! Let me know if I can help with anything!
Curious, why does the cook time say 35 minutes but the instructions say 40-50 minutes to bake?
Not a clue. Seems like some weird glitch. I think I got it fixed.
Make this recipe every Thanksgiving. The family always ask if I am going to make it!
Love hearing that!! Happy Thanksgiving, Rosemary!
Do you recommend salted or unsalted butter?
Either will work in this recipe. Enjoy!
I’ve made this for several years at holidays and it is a favorite.
Love hearing that!!
Hey Stacy
Yes!! I made this last year. So darn good!!!you are a fantastic cook!!!
Thank you so much, Darlene!! I sure appreciate you saying that!
Look forward for your recipes
Thanks, Karen!
My husband keeps hoping for leftovers, but there never are any!
Ha! Sounds like a great problem to have!
Do you think I could add a little honey to this recipe?
Sure! I don’t see any reason not to.
Love This Spoon Bread! I used it for the topping of a Tamale Casserole. The family ate 2 helpings each!
Sounds great! So glad y’all enjoyed it!
I love this recipe- we make it with our briskets always. I am making ahead of time, do I need to refrigerate and how do you reheat?
Thanks!
Thanks, Victoria! Yes, you’ll want to cover this and keep it refrigerated. I typically reheat, covered, at 325° until it’s heated through. Just remember to bring the dish to room temp before putting it in a hot oven.
Delicious! This recipe is a keeper.
Thank you so much!
Thanks so much, Barbara!
This is a great recipe! Easy to pull together and goes with so many meals. I had guests for dinner and it disappeared off the table!
Love hearing that!
This was a fantastic recipe! Enjoyed this very much! Thankyou Stacey! Another winner!
So glad you enjoyed it!
This is wonderful!! It was looser than I thought but it was awesome anyway! Thanks for sharing.
Glad you enjoyed it!
My son in law gave it a 10 out of 10. I may make it for Easter dinner. You may have to cook it longer to get the middle done.
Wonderful! Glad he enjoyed it!
Can you use this recipe to make mini muffins?
I’ve not tried that, but I think it could certainly work.
This spoon bread was the Bomb! So delicious!Almost like dessert.
Thanks, Terry! Glad you liked it!
My entire family and my in-laws absolutely LOVE this spoon bread!!!
This recipe is a HUGE hit! Thank you SO much! I’ve been making it every Thanksgiving and Christmas. LOVE it! I was going to make it the day before this Christmas because we only have one oven and to save on oven time. If you have time and don’t mind, how would I reheat this? In the microwave, oven…? Thank you so much!
I’m so glad to hear you’ve enjoyed it, Jenny! You can reheat it using either the microwave or the oven, but I typically prefer the oven.
easy, yummy and will follow…
Hope you’ll enjoy!
Simple and delicious!
Thanks, Patti!
So delicious and it’s requested every year for thanksgiving! Can I substitute the casserole dish for a 12×10 aluminum pan without doubling the recipe or should I double it?
I now make this every year for thanksgiving (and sometimes days in between) and my family always loves it! I’ll never eat regular corn bread again. When i heat up leftovers i smear a bit of butter on top and it’s heaven.
I’m so glad to hear y’all have enjoyed this!
Friend brought this dish to our Friendsgiving potluck last Sat night and I asked her for the recipe. I’ve never had spoonbread before.
Can I substitute Greek yogurt for the sour cream? Do you relaly need one stick of butter?
Do you recommend adding sauteed onion or chopped anned green chili peppers? Cheddar cheese on top?
Delicious but I’d like to make it even better and a bit healthier. Thanks.
I’m not sure about “better”. 🙂 Of course, I”m just kidding. Yes, you can use greek yogurt in place of the sour cream. I would not suggest using less butter, but you’re welcome to test it. When it comes to the additions, I think any or all of those would be great!
Yummy easy crowd pleasing. Five ⭐️
Put a thin layer of leftover taco meat in center. Served it with sour cream and enchilada sauce. Green and red. Yum
Yum!
Thanks, Vicky!
I have made this before and it is amazing. Have you made this a day in advance and rewarmed it/ if yes how did it turn out?
Yes! It reheats pretty well.
My mom shared this recipe with me a few years ago and I’ve been making it ever since. It is DELICIOUS! We spend Thanksgiving weekend at our lake house in the Berkshires where it gets pretty cold. I always make a chili on Sat and this is a PERFECT side dish. Thanks for helping us with our traditional meal!
I agree; this sounds perfect with chili. I’ve got to try it!
I made this tonight. It was easy but didn’t taste easy! It was delicious and I can’t wait to make it again!!!!
Love seeing these types of comments! So glad to hear y’all enjoyed it!
This recipe was as easy to make as it sounded, and so yummy!
Wonderful, Mary! So glad to hear you enjoyed it!
This is SO delicious! I make it every holiday where I have an excuse to take a break from my diet.
Calories don’t count on Thanksgiving! Ha! So glad to hear you’ve enjoyed this one, Carolyn!
Anyway to make this just as delish without the eggs? We have an egg allergy in the family. Thanks for letting me know!
I would imagine you could leave the eggs out. The texture will be a bit more dense, but it should still “work.” Enjoy!
Google “vegan egg substitutes” and you’ll nfind several suggestions. One is to use (and i don’t know the amount) the liquid from a can of chickpeas otherwise known as garbanza beans. You could add sauteed onion or green chilis to counteract any changes in taste.
Eggs hold the dish together and add fluffiness so I wouldn’t try leaving them out entirely.
This recipe is delicious !!
Our granddaughter requests this dish any and every chance she can.
Thank you so much for being a little bit of sunshine everytime you post a recipe for us.
You’re so sweet, Evelyn! Thank you so much!
I use your recipe for Bacon Cheddar,corn Spoon
bread in my crockpot. It is so good. I make it all the time. Such a comfort food. And it freezes well. I’ll have to try this oven version.
Thanks, Ellen!
Diced green chili pepper, some shredded cheese some bacon grease and crumbled bacon would be nice plus only use one egg and add a few teaspoons of sugar would be nice.
That sounds great!
Have you ever made this in the crockpot?
I haven’t tried that. If you do, let us know how it turns out.
Stacey,
Are you sure you don’t want to add a little bacon and some cheese? Just asking for the husband who thinks bacon and cheese belongs in everything…..Not to mention onion, lots of onion…..
Definitely sounds like a great idea to me!
Is there a gluten free option to Jiffy?
You could give it a “google” but I am pretty sure Jiffy does not make one!
There are recipes for “Jiffy” online. Then substitute the ingredients you don’t want to use for others similar.
Thank u for the recipe I made this years ago, I am almost 70 a baby boomer born and raised in Kentucky, and I forgot the ingredients. I searched online until I found the Spoon Bread Recipe it’s now in the oven baking, I tried to give u a 5 rating but it didn’t let me!! Send me this recipe to my email I would appreciate it.
Sure hope it turns out as delicious as you remember!
Hi Stacey, I love reading and cooking your recipes. I have made this before and I added diced green chilies. Do you have another corn pudding recipe that is almost like an egg custard that the corn kernals suspend in the pudding?
Sorry, Cherry, but unfortunately I do not.
Best ever. Always serve at my annual Chili party and everyone raves about the spoon bread!
This is great!
We loved it! I followed the recipe but it took well over an hour to bake at 375 F. Worth the wait, will just plan for the longer bake time next time.
BTW, it really soupy, not just moist. After about 75 minutes it was moist and spoonable, as it should be.
So sorry about the varied cooking times but so glad you kept it in an that it was worth the wait for you!
Your recipe for strawberry chess bars is great! Do they need to be stored in the refrigerator or kept on the counter?
They should be ok on the counter for a few days but any longer and they need to be refrigerated.
Delicious and moist!
Glad you enjoyed it!
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
Yes, just one box to the two cans. I wouldn’t recommend adding another box as you won’t have enough liquid.
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.
Maybe so! If you try it, let me know.
Can this be doubled and fit in a 9×13 pan? If so how long to cook?
It can! It will need to bake for 50 to 60 minutes if doubled in a 9×13.
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
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.
can freeze the left over?
Absolutely!
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
Awesome! I’m so glad to hear you enjoyed it!
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 ????
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.
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!
I do agree that it is harder to find those smaller cans.
Do you ever double this and put it in a 9×13? Just wondered how that would go…
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.
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!
Thank you so much for sharing that info, Kym! I know many folks will find it helpful.
Have you ever put this recipe in muffin liners? Does the consistency come out the same?
I’ve not tried it, but can’t imagine why it would be any different. Let me know how it turns out!
I just made this dish and it is delicious. I had 2 helpings. Thank you
Awesome! So glad you enjoyed it, Angela!!
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!
What a fantastic idea for the leftovers! So glad y’all enjoyed it!!
I found this recipe 5 years ago and have been using it ever since. It is a big hit every year!
Love, love, love hearing that! Happy Thanksgiving!!
Thanks for your post. Seeking accurate information is among the biggest issues for the younger generation.
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?
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!
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?
I’d start with about 1/4 to a 1/2 teaspoon just depending on how hot the Cheyenne pepper you have is.
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.
Thanks, Virginia! I couldn’t agree more!
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.
I’m not sure I know of something quite like that. Do you remember which restaurant you saw it in?
Diane, could it have been “creamed corn” which Southerners make from scratch? Try Paula Deens site. I remember her making it. Good luck!
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.
Thanks so much, Joan! I love to hear that you’ve gotten lots of great use out of it!
can this be made ahead and frozen for Thanksgiving .
It can!
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.
SO glad you enjoyed it!!
Nice post!
I love this recipe and everyone wants it. I add 1/4 cup of sugar to mine. Perfecto!
So glad everyone has enjoyed ti and wants the recipe!
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 !!!!
Sure hope you’ll enjoy it!!
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! 🙂
So glad that you all enjoyed it, Aileen!
Absolutely love his recipe!! It’s always a hit, not a single crumb left. Thank you for sharing.
So glad that everyone enjoys it!!
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?
It will be a bit wet, but you cook it to the doneness you prefer. 🙂
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!
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.
You can certainly double it. Depending on the pan size, it could take anywhere from 10 to 20 minutes longer to cook.
Hi Stacey, have you ever made this in the crockpot?
I haven’t, but have heard that others have been successful with it.
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”!
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.
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!
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 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!
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.
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!
I would use 2 eggs the next time; this was more like a souffle than what I generally make. But still very tasty!
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.
cant stop eating the sweet corn spoonbread
Glad you’re enjoying it!
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!
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.
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?! ❤️
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
Thanks for helping out!
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.
Oooh yum! How long should I bake this for on a 10 by 10 dish?
The time should roughly be the same.
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?
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!
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! 🙂
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!
Made this tonight for dinner, very yummy:) I will be making this again. Thanks for sharing this recipe.
So happy you enjoyed 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.
I made this. Daughter and husband didnt like it.
How about you? Did you enjoy it? 🙂
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 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.
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. 🙂
Do I drain the canned corn?
Yes. Hope you enjoy!
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!!
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!
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
If I were to double this how much longer do you think on the time?
Start with adding about 15 minutes.
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.
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.
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.
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.
❤ this.. can this be made in a crock pot?
Sure! I’ve not done it that way, but I don’t see why not. 🙂
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!
I love this.. Could this be made in a crock pot?
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 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.
Do yu need sour cream?
Yes, the recipe calls for 1 cup of sour cream.
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?
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!
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!
What is the name of your cook book Id’ like to look for it.
Thanks, Betty! It’s “The Southern Bite Cookbook.”
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. 🙂
Do you need to adjust cooking temp if you double the recipe?
No need to adjust the temp, just the cooking time.
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!
I am wanting to take this to a potluck. Would it be fine making it the night before?
Yes, it reheats just fine.
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 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! 🙂
Should the butter be salted or unsalted?
Either should be fine, but I’d opt for unsalted.
This looks like a great recipe. I’m gonna double it, and bake it in a cast iron skillet. Stay tuned….
Anxiously awaiting… 🙂
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.
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 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! 🙂
Can’t wait to add spoon cornbread to my thanksgiving menu.
Hope you’ll enjoy it!
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.
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 🙂
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.
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.
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.
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!!
Yum yum yummy
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!
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.
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!
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?
It’s more pudding like. You can see the texture in the images here.
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 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. 🙂
Hi, do you cook this covered or uncovered?
Uncovered
We have this dish at every family holiday and it is so delicious!
Yes it is! We love it.
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. 🙂
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!
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!!
Just made this tonight and I loved it! We devoured it! Thank you for the recipe.
Awesome! 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!
This is sooo good! Thank you for sharing!
So glad y’all enjoyed it!
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.
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.
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.
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.
Looks delicious! Could I make this ahead of time and cook later?
Not really, it’s best to cook it immediately.
This looks amazing! I am making it tonight for Thanksgiving tomorrow! Super excited 🙂
I hope you’ll enjoy it!
Am sooo making this for Turkey Day! Sounds delish! Gobble Gobble!
Love this recipe! Been making this for years it is my go to dish for the holiday get togethers!
It is SO good!
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.
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.
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.
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.
the sweet corn spoonbread is great made it today the gran kids love it.
Wonderful! Thanks, Gloria!
How many people does this recipe serve? Thank you.
6 to 8 depending on the serving size.
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!
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.
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.
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!
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.
My aunt use to make this all the time and call it “corn soufflé” can’t wait to try.
Hope you’ll enjoy it!
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!
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!!
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.
What a rude comment! If a recipe isn’t to your taste – find another. The world is at your fingertips via the internet.
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?
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!
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!
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!
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!
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! 🙂
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!
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.
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!
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!
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!
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!
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!
Stacy, where can I get your cook book?
Unfortunately, the book is sold out in most places. You might be able to find it on site like Amazon or Book-a-Million.
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,
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 !
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!!
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… https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
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
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.
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.
https://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Perfect! Thanks for sharing!
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!
If I make this Thanksgiving morning and then drive three hours, what’s the best way to warm it up without drying it out? I saw that you mentioned baking a day prior and then warming it up the next day.
Cover with foil to reheat and then remove the foil in the last few minutes.
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! 🙂
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!
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?????
🙂
I’m getting ready to try this and realize I have the cream corn but only frozen whole kernal..would this still work?
Yes, I think that should work just fine.
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: https://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!
Corn pudding is what we call it
Made this year, great recipe it was such a delicious hit! Great veggie side dish .
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!
So glad you’ve found something you enjoy!!
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.
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.
How is it different than the spoonbread you grew up with?
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…
Thanks, Linda!!
Can I prep this the day before and cook it the next day??
Thank you!!
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.
I have always prepped it the day before and baked refrigerated it, baking the next day and it is fine.
How long did you have to reheat the next day?
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.
Glad to hear y’all have enjoyed it, Gloria!