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!
Servings 12 servings
- 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.
Calories: 313kcal | Carbohydrates: 27g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 533mg | Potassium: 196mg | Fiber: 2g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 1mg