Southern Corn Spoonbread is cornbread in its lightest, creamiest form! Made with cornmeal, milk, sour cream and cheese, it is irresistible. You’re gonna need a big spoon!
I’ve never been a huge fan of vegetables. I mean, who is? I prefer my fresh sides to be cooked in butter, glazed with honey and seasoned to high-heaven. Although I probably should, I don’t force myself to eat things I don’t enjoy. Life is a little too short for that.
So, I eat the vegetables that bring me joy: smothered greens, glazed carrots, creamed spinach and corn, lots of corn. Corn is versatile and delicious in almost any form. I’ve shared a lot of corn-based recipes with you all but today’s is my absolute favorite.
Corn Spoon bread is a Classic Southern side dish that I grew up enjoying. It’s sweet yet salty, creamy with a bite and most importantly, cheesy. Polish your spoons and let’s get cooking!
The Heart and Soul of the Best Corn Spoonbread Recipe
What is Corn Spoon Bread?
There are just about a million and one ways to use corn. From succotash to creamed corn, cornbread to corn cakes, the recipes seem to pile higher than the Empire State Building.
Corn Spoon bread is a variety of cornbread that is intended to be eaten with a spoon. Fluffy, light and creamy, spoon bread is a mixture between a pudding and a souffle. Its base is made with cornmeal and milk which makes for a silky-smooth texture.
Spoonbread recipes have been recorded since the 16th century but most likely, they go much farther back than that. Each bite is a sweet yet nutty adaptation of European-Native American cuisine. Rich in history and rich in flavor: just how I like it!
From start to finish this recipe is made in under an hour, most of which is spent baking. That means more time to binge watch Tiger King on Netflix (I’m obsessed).
Here’s what makes it all come together:
Sour Cream adds much needed moisture to this recipe; corn recipes can dry out easily. A couple cups of tangy cream layers in flavor while helping to create a smooth, light texture.
Whole Kernel Corn & Cream Style Corn
I love using a mixture of these two different styles of corn. Whole Kernel Corn is fresh, light and crisp meanwhile, cream style is well, creamier. The two come together to create a textural balance throughout the bread.
Cornbread Muffin Mix
We can all appreciate a quick, easy recipe and this one fits the bill. By using a muffin mix we significantly cut down on preparation time. Jiffy is my go-to brand!
This one is simple: everything’s better with cheese. Cheddar is sharp, salty and slightly bitter, all things that balance out the sweetness of the corn.
Bonus: Southerners have endless variations of this recipe. Make this recipe your own by adding in chopped vegetables, hot or sweet peppers, or something new and creative!
How to Make Corn Spoonbread
Onions and Cheese, Please!
- Fold in those golden sautéed onions and half of your cheese like they’re long-lost friends coming home.
Into the Oven:
- Pour that glorious mixture into your casserole dish. Sprinkle the rest of the cheese on top because, let’s be honest, there’s no such thing as too much cheese.
- Pop it in the oven for 36-42 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean as a whistle.
How to Serve
There’s no shame in taking a spoon to this dish and gobbling it up for dinner. I mean, it is a spoon-bread isn’t it? But, if you’re looking for a little more variety tonight I’ve got your back.
This recipe can be paired with just about anything: steak, roast chicken, pot roast or roasted vegetables.
Here are few Grandbaby Cakes options that pair perfectly with this recipe:
- Creamed Spinach
- Classic Pot Roast
- Slow Cooker Rosemary Chicken
- Honey Glazed Carrots
- Buttermilk Fried Chicken
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 and serve!
How to Store and Reheat
Best Corn Recipes to Try
- 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
- 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.
- First things first, let your spoonbread cool to room temperature. No lid or plastic wrap just yet; we don’t want any condensation turning your perfect texture into a soggy memory.
- Once cool, cover your dish in plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. Your spoonbread will happily chill in the fridge for 3 to 4 days.
- For those who want to relive the magic weeks from now, you can freeze it! Portion your spoonbread, wrap it securely in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe ziplock bag. It’ll keep its charm for about 2 to 3 months. Don’t forget to slap a label with the date on it!
- When you’re ready to serve Round 2, 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). Add a sprinkle of cheese on top for an extra layer of joy.