Corn Spoon Bread

This moist and cheesy corn spoon bread pairs perfectly with your favorite chili or BBQ, and it couldn’t be easier to make.

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Yesterday I gave you a cornmeal pizza crust topped with BBQ chicken and cheese. Today I present to you a corn spoon bread. Two savory recipes in a row, I know it’s unusual but I’m suddenly bursting with savory recipes. I blame football season (not that I am upset about it) and every store throwing fall in my face.

This corn spoon bread gets it’s name because it is so moist that you may needing to eat it with a spoon. Not surprising if you look at the ingredient list: eggs, corn muffin mix, kernel corn, creamed corn, sour cream, butter, and cheese.

Just like standard cornbread, corn spoon bread is perfect served along side of chili in the fall or BBQ in the summer. Or just chow down on it because there’s no resisting a good corn bread, especially when it is topped with cheese.

I have made a few versions of this corn bread including pumpkin and a gluten-free jalapeno corn spoon bread, but for some real Midwestern flair, how about a Ranch version?

Inspired by B. Dylan Hollis, I have also made this same recipe by substituting the sour cream for a bottle of Ranch dressing. And you know what? It was delicious. I had actually tried the Ranch cornbread he makes in the video I linked to first and knew I had to try it out in this recipe once I realized 2 cups of sour cream isn’t that much different than 2 cups of Ranch. Just with Ranch flavor.

P.S. If you don’t follow his recipe videos, you should.

Post updated 7/31/2024, photo above is the original.

CORN SPOON BREAD

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CORNBREAD

• 4 eggs, slightly beaten
• 2 (8.5 oz.) boxes corn muffin mix
• 1 (15 oz.) can whole kernel corn, drained
• 1 (15 oz.) can cream style corn
• 2 cups sour cream or plain Greek yogurt*
• 1/2 cup (1 stick) unsalted butter, melted

TOPPING

• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Swiss cheese

Directions

1. Preheat oven to 350 degrees. Lightly coat a 9x13 baking pan with nonstick spray
2. In a large bowl, combine the eggs, muffin mix, corn, sour cream, and butter. Pour into prepared pan and spread evenly.
3. Bake for 40 minutes, sprinkle cheese on top and bake 5-10 minutes more, or until cooked.

Notes

*As shown in my photos, you can also substitute the sour cream for a 16 oz. container of Ranch dressing.

Source: My godmother