Sweet Corn Spoonbread Casserole is a dish that has everything you need to make a perfect side for family dinners, holiday feasts, or any gathering where comfort food is a must. With a delicious balance of cornbread and corn pudding, this casserole brings together the best of both worlds. The sweet and savory flavors blend harmoniously in every bite, creating a rich, creamy texture that will leave everyone asking for more.
This recipe is so easy to make, and it’s packed with simple ingredients that you likely already have in your kitchen. You’ll be able to whip it up in no time and impress your guests or family with its irresistible taste. If you love cornbread, and who doesn’t, you’re going to adore this spoonbread casserole. It’s moist, flavorful, and perfectly sweet, making it an ideal choice for holidays, potlucks, and Sunday dinners alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s what you need to make this easy Sweet Corn Spoonbread Casserole:
- 1 (8.5-ounce) box of Jiffy cornbread mix
- 1 (15-ounce) can of whole kernel corn, drained
- 1 (15-ounce) can of creamed corn
- 1 cup of sour cream
- 1/2 cup of unsalted butter, melted
- 2 large eggs
- 1 cup of shredded cheddar cheese (optional, but highly recommended!)
- 1/4 cup of granulated sugar (optional, but perfect if you want an extra touch of sweetness)
- 1/2 teaspoon of salt
- Optional Garnishes: Chopped fresh parsley, sliced green onions
Now that we’ve got the ingredients covered, let’s dive into the simple steps that will get this casserole into your oven and on your table in no time!
Instructions
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This temperature is perfect for getting that golden top and creamy inside. Grease a 9×13-inch baking dish or a 2-quart casserole dish with butter or nonstick spray. Make sure you coat the dish well so your spoonbread doesn’t stick.
Mix the Ingredients:
In a large bowl, combine the Jiffy cornbread mix, drained whole kernel corn, creamed corn, sour cream, melted butter, eggs, sugar (if you’re using it), and salt. Stir everything together until it’s well combined. The mixture should be thick but pourable. If you’re adding cheese, fold it in now for that delicious cheesy touch.
Bake:
Transfer the mixture to your prepared baking dish and spread it out evenly. Pop it into the oven and bake for about 45-50 minutes. The top will become golden brown, and when you insert a toothpick into the center, it should come out mostly clean. The casserole’s center should be set but still creamy—just the way we like it.
Cool and Serve:
After baking, let the casserole cool for about 5-10 minutes before serving. This allows the flavors to settle and the texture to firm up a bit, making it easier to serve. If you want to make it look even more inviting, garnish the top with some fresh parsley or sliced green onions. It’s the little touches like these that take your dish from good to great!
Serving Suggestions
Sweet Corn Spoonbread Casserole is the perfect side dish to accompany just about anything. It pairs beautifully with roasted meats like turkey, chicken, or pork, making it a go-to choice for holiday feasts or casual dinners. It’s also great alongside barbecue or chili, as the creamy, sweet flavors balance out the savory and smoky notes of grilled meats.
Looking for a twist? Try serving it as a main dish for a vegetarian meal, perhaps with a side of salad to keep things light and fresh.
Tips and Tricks
- For Extra Cheese: If you love cheesy casseroles, don’t be shy! Stir in a cup of shredded cheddar or pepper jack cheese for an extra gooey, melty texture.
- Add Heat: If you enjoy a bit of spice, add 1-2 diced jalapeños or a pinch of red pepper flakes. It’s a great way to give the dish a spicy kick!
- Fresh Herbs: Fresh herbs like chives, thyme, or parsley can really elevate the flavor. Try stirring some into the mix before baking for an herb-infused version.
- Bacon Lovers: For a savory twist, crumble up some cooked bacon and stir it in. The crispy bits of bacon will add texture and flavor that perfectly complements the creamy corn casserole.
- Southwestern Style: For a Southwestern-inspired dish, mix in a small can of green chilies and a teaspoon of taco seasoning. It’s a fun, flavorful variation!
Storage Instructions
This casserole stores surprisingly well and can be a lifesaver for meal prep or leftovers.
- Refrigerator: If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. Just make sure it’s sealed well to keep the flavors fresh.
- Freezing: This casserole freezes beautifully too! Store in a freezer-safe container for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.
Reheating: To reheat, place the casserole in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave individual servings until hot.
Variations
Sweet Corn Spoonbread Casserole is super versatile, so feel free to get creative with it!
- Cheesy Corn Spoonbread: Mix in 1 cup of shredded cheddar or pepper jack cheese for an even richer flavor.
- Spicy Spoonbread: Add diced jalapeños or red pepper flakes for a spicy kick that will liven up the dish.
- Herb-Infused Spoonbread: Fresh herbs like thyme, rosemary, or parsley can take this casserole to the next level. Stir them in for extra flavor.
- Bacon and Corn Casserole: For a savory twist, add cooked, crumbled bacon to the mixture.
- Southwestern Style: Add a can of green chilies and a teaspoon of taco seasoning to give this casserole a southwestern flair.
FAQs
- Can I make this ahead of time?
Yes, you can prepare the casserole mixture, pour it into the baking dish, and refrigerate it for up to 24 hours before baking. This makes it a perfect make-ahead dish for holidays or busy days. - Can I use fresh or frozen corn instead of canned?
Absolutely! You can use 1 1/2 cups of fresh or thawed frozen corn in place of the canned whole kernel corn. It’ll work just as well. - How can I make this dish dairy-free?
To make this dish dairy-free, simply substitute the butter, sour cream, and cheese with dairy-free alternatives. There are plenty of great options out there that work just as well. - Can I use a different cornbread mix?
Yes, any cornbread mix should work, though be sure to check the box instructions for any ingredient adjustments you may need to make. - How do I know when the spoonbread is done?
The casserole should be golden on top, and when you insert a toothpick, it should come out mostly clean. The center will still be soft but set, so trust your senses! - Can I add vegetables to the casserole?
Yes! Diced bell peppers, green chilies, or even zucchini can be added to bring some color and flavor to the dish. - What should I serve this with?
It pairs wonderfully with roasted meats, BBQ, fried chicken, or even a crisp, refreshing salad. - What if the top gets too dark while baking?
If the top is browning too quickly, just cover the casserole loosely with aluminum foil during the last 10 minutes of baking to prevent it from burning. - Can I make this in a slow cooker?
Yes, you can! Cook it on low for 2-3 hours or until the casserole is set. Just be sure to check it every so often to ensure it cooks through. - How can I make this dish sweeter?
Add an extra 1/4 cup of sugar or a drizzle of honey to the mixture for a sweeter, more dessert-like version.
Conclusion
Sweet Corn Spoonbread Casserole is one of those dishes that’s not only delicious but also full of nostalgia. Whether you’re serving it at a holiday dinner, a family gathering, or as a comforting side dish for a weeknight meal, it’s sure to impress everyone at the table. With its easy preparation and endless possibilities for customization, this recipe is bound to become a family favorite that you’ll make time and time again.
Sweet Corn Spoonbread Casserole
Ingredients
- 1 box Jiffy cornbread mix (8.5 oz)
- 1 can whole kernel corn (15 oz), drained
- 1 can creamed corn (15 oz)
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup granulated sugar (optional)
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cornbread mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, sugar (if using), and salt. Stir in the shredded cheese (if using).
- Mix until everything is well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out mostly clean.
- Let the casserole cool for 5-10 minutes before serving.
- Garnish with fresh parsley or green onions, if desired.
