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
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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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This is sooooo tasty! It rivals a recipe from one of my favorite local restaurants. The only thing I did differently was use the honey recipe of Jiffy because it was all they had at the store today, and then it is fresh corn season now so I used 5 large cobs of sweet corn which equals 4 cups, about what the two cans of corn would yield. I lightly processed one cup of the corn with a few tablespoons of cream in an attempt to match about the amount of extra liquid that the canned creamed corn would have. Then I added a dash of garlic powder. I took it out of the oven at just under 35 minutes to be sure it stayed creamy. It is a very easy and very rewarding dish!
This was amazing! I followed your recipe but felt the batter didn’t look as thick as yours did in your pic so I added 3/4 of another box of cornbread mix. Wow! It was fluffy and full of deliciousness! Thankful for your fabulous recipes!
This looks yummy!
Looks yummy! How much cheese do you fold in and how much do you sprinkle on top?
Fold half in the mixture and the remaining half bakes on top.
3/4 cup each
This is an amazing recipe till now and my kid a lots of love it….i will definitely make it for my kid,,,,Thanks for sharing…..Jocelyn…!
This is really ahh-mazing! My kids loved it!
I love that this is done in under an hour! We love corn bread, so I can’t wait to try this recipe!
My definition of comfort food is this fabulously tasty cornbread! The cheese and sour cream combos here bring this over the top!
So so good!! The whole family loves this!
Before moving to the US, I had no idea what cornbread was. I still have never tried it, but I am seeing it so much now!! This looks so good, I’ll have to make it myself 🙂