If you’ve never had spoonbread, let me hip you. It’s basically a fluffy creamy cornbread you can eat with a spoon. Genius right? Plus it’s easy to make. I use a store bought cornbread mix to keep it no-fuss then I keep the texture moist with a souffle vibe by adding milk, creamed corn, sour cream and melty cheeses. It’s so bomb, you’re gonna need a big spoon!
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How to Make Spoonbread
Step 1: Saute onion in butter in a large skillet under tender. Whisk in sour cream, both corns, salt and pepper to eggs. Stir in cornbread mix until just combined. Finally fold in sauteed onion and half of cheese.
Step 2: Preheat oven to 375 degrees. Thoroughly grease a large casserole dish. Pour mixture into casserole dish and sprinkle remaining cheese on top.
Step 3: Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean then dig in.
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Spoonbread Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1/2 medium onion finely chopped
- 1/4 cup salted butter
- 2 large eggs beaten
- 2 cups sour cream
- 15.25 oz whole kernel corn can, drained
- 14.75 oz cream style corn
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8.5 oz cornbread muffin mix I use Jiffy
- 1 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees. Thoroughly grease a large casserole dish and set aside.
- Saute onion in butter in a large skillet under tender.
- Whisk in sour cream, both corns, salt and pepper to eggs.
- Stir in cornbread mix until just combined.
- Finally fold in sauteed onion and half of cheese.
- Pour mixture into casserole dish and sprinkle remaining cheese on top.
- Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean.
Notes
To Store
- First things first, let your spoonbread cool to room temperature.
- Once cool, cover your dish in plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It should stay all good for about 3-4 days.
- To freeze, portion it, wrap it securely in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe ziplock bag. It should stay all good for about 2 months.
- Reheat it in the oven at 350 degrees F until it’s warmed through (if refrigerated, about 15-20 minutes; if frozen, about 25-30 minutes).
Nutrition
Recipe Tips
- Don’t Overmix: Mix until the ingredients just come together so it doesn’t get tough and dense once baked.
- Really Grease it Up: Spoonbread can leave a mess behind once baked sticking to the sides of your casserole dish so really grease it up.
- Chill out: Let the spoonbread rest a little once you bake it so it sets up and is easier to serve. I say about 10 minutes should do the trick.
- BONUS: As much as I love spoonbread fresh and hot, it’s almost better served for breakfast in the morning! After being refrigerated overnight, the spoon bread will be firm enough to slice. Similar to french toast, cook the slices in butter until brown on each side. Drizzle with honey or syrup and serve!
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Hi, do you mix the jiffy mix with milk, or do you just add the dry mix to the eggs?
This recipe is so great that my 5 year old son requested it for his Thanksgiving feast at school. I made it for my office Thanksgiving yesterday and my kids all asked me to leave half at home. It truly is THE BEST!
Awe, thank you so much!!!
This is one of my favorite recipes! I make it at least once a month and my whole family loves it. It is going in the oven right now for a special “almost Christmas” dinner with my boo.