Spoonbread Recipe
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
Calories: 313kcal
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
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