Sweet Corn Spoonbread Casserole
This creamy and comforting casserole blends cornbread and corn pudding into a delicious side dish. Perfect for holidays, potlucks, or family dinners, it’s a crowd-pleaser with its rich, moist texture.
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 9x13-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.
Nutrition
Serving: 1peopleCalories: 280kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 9gSodium: 440mgFiber: 2gSugar: 7g
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