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Sweet Corn Spoonbread
5 from 33 votes

Sweet Corn Spoonbread

Sweet Corn Spoonbread combines corn muffin mix with cream-style corn, whole corn kernels, sour cream, and yogurt to create a moist, soft baked dish. Butter, eggs, sugar, and a hint of salt balance sweetness and richness. Its tender texture holds well in a cast iron skillet, making it easy to serve warm as a comforting side or snack.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Course: Side Dish, Appetizer
Cuisine: American, Canadian

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a large cast iron skillet or coat with nonstick spray.
  2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
  3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
  4. 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.