Servings
Font
Back
0 from 96 votes

Sweet Corn Spoon Bread

The extra egg in this riff on the popular JIFFY corn casserole gives this version a creamy, almost souffle-like consistency.

Prep Time
5 mins
Total Time
45 mins
Servings: 6 to 8 servings
Calories: 515 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 8.5 ounce Package Jiffy Corn Muffin Mix
  • 14.75 ounce can cream style corn
  • 15 ounce can whole kernel corn, drained
  • ½ cup unsalted butter melted
  • 1 cup sour cream
  • 3 eggs
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
  2. In a large bowl, combine all of the ingredients and mix well with a wooden spoon. Pour the mixture into the casserole prepared casserole dish.
  3. Bake for 35 to 40 minutes, or until the center of the spoonbread is firm and no longer jiggles. (Please note that if you use a deeper casserole dish, your bake time could be longer.)

Notes

  • Nutritional values are based on one serving

Nutrition Information

Calories 515kcal (26%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 30g (46%) Saturated Fat 16g (80%) Cholesterol 143mg (48%) Sodium 916mg (38%) Potassium 320mg (9%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 960IU (19%) Vitamin C 4.7mg (5%) Calcium 87mg (9%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 515

% Daily Value*

Calories 515kcal 26%
Carbohydrates 54g 18%
Protein 9g 18%
Fat 30g 46%
Saturated Fat 16g 80%
Cholesterol 143mg 48%
Sodium 916mg 38%
Potassium 320mg 7%
Fiber 4g 16%
Sugar 13g 26%
Vitamin A 960IU 19%
Vitamin C 4.7mg 5%
Calcium 87mg 9%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.