Sweet Corn Spoonbread
User Reviews
5
Sweet Corn Spoonbread
Description
This spoonbread recipe uses Jiffy corn muffin mix as a base, blended with both cream-style corn and whole corn kernels to amplify the corn flavor and offer a varied texture. Sour cream and plain yogurt provide moisture and tenderness, while melted butter enriches the batter. Eggs bind the ingredients and sugar adds subtle sweetness. Salt enhances overall flavors.
After mixing, the batter is spread into a well-oiled cast iron skillet or non-stick pan and baked at 375°F until set and golden, usually 20 to 25 minutes. The result is a warm, spoonable cornbread with a soft crumb that complements hearty meals or can be enjoyed on its own.
The recipe traces origins to Southern cooking but adapts well to various occasions requiring a comforting corn-based side.
Ingredients
- 1 (8.5-ounce) package Jiffy corn muffin mix
- 1 (14.75-ounce) can cream style corn
- 1 cup corn kernels frozen, canned or roasted
- ½ cup sour cream
- ½ cup PLAIN yogurt
- ¼ cup butter melted, unsalted
- 2 egg large
- 2 tablespoons sugar
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
- In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
- Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
- Serve warm.
Notes
- Use a large, well-oiled cast iron skillet or greased nonstick pan to promote even baking and ease of serving.
- This recipe is adapted from Southern Bite and reflects traditional Southern spoonbread flavors.
User Reviews
Overall Rating
5
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