Sweet Corn Spoon Bread: Crispy golden perfection.

My First Spoon Bread

I made my first spoon bread by accident. I was trying to make cornbread. I mixed up the recipe in my old blue bowl. It came out soft and creamy, like a hug in a dish. I still laugh at that happy mistake.

Now it is my go-to dish for family dinners. It feels cozy and special all at once. It is not quite bread and not quite a casserole. It is its own wonderful thing. Have you ever had a happy cooking accident? I would love to hear about it.

Why This Dish Matters

This spoon bread matters because it brings people together. It is a simple, comforting food. It tells your family you care enough to make something warm.

Sharing a warm dish creates happy memories. It is about more than just filling our bellies. It is about filling our hearts, too. That is why I love recipes like this one.

Let’s Get Mixing

First, get your big bowl. Dump in the corn muffin mix. Add both kinds of corn. The creamy one makes it so moist. Doesn’t that smell amazing already?

Then stir in the melted butter, sour cream, and eggs. Mix it all up until it is just combined. A few lumps are just fine. Do you like to mix by hand or with a spoon? I always use my favorite wooden spoon.

A Little Corn Story

Fun fact: Native American tribes grew corn long before we had spoons. They shared many ways to cook it. This dish is a little nod to that long, tasty history.

I think about that when I bake. Food connects us to the past. It is a story we get to eat. I find that pretty wonderful.

The Best Part: Sharing

When it comes out of the oven, it will be puffy and golden. Let it sit for a few minutes. Then, grab a spoon and dig right in. Serve it warm from the dish.

This recipe is perfect for a potluck. It is easy to make for a crowd. What is your favorite dish to bring to a family gathering? This one is always a winner for me.

Ingredients:

Ingredient	Amount	Notes
JIFFY Corn Muffin Mix	1 (8.5-ounce) package
cream style corn	1 (14.75-ounce) can
whole kernel corn	1 (15-ounce) can	drained
butter	1/2 cup (1 stick)	melted
sour cream	1 cup
eggs	3
salt	1/2 teaspoon

My Crispy Golden Spoon Bread

This spoon bread recipe is an old friend. I got it from my neighbor, Betty, decades ago. She brought it over one summer evening. The pan was still warm from her oven. I took one bite and knew I had to have the recipe. It’s crispy on top and so soft inside. You eat it with a spoon, just like the name says. It feels like a big, cozy hug from your kitchen.

Let’s get our ingredients ready. You’ll need two kinds of corn for this. The creamy one makes it soft. The whole kernels give it a fun little pop. The JIFFY mix is the magic that holds it all together. I love how simple this is. It all comes together in one big bowl. My grandkids love to help me stir this part. It’s hard to resist tasting the batter, I know!

• Step 1: First, turn your oven on to 375°F. Let it get nice and hot. Then, take your casserole dish. Give it a quick spray with cooking oil. This keeps our spoon bread from sticking. I learned that the hard way once. (A hard-learned tip: Grease that dish well, or you’ll be scrubbing later!).
• Step 2: Now, grab your biggest mixing bowl. Dump everything right in there. Don’t be shy! The corn, the muffin mix, the melted butter. Add the sour cream and eggs, too. A little salt makes all the flavors sing. Mix it all up until it’s just combined. A few little lumps are perfectly fine, I promise.
• Step 3: Pour your batter into the greased dish. Use a spoon to spread it evenly. Now, slide it into your waiting oven. The waiting is the hardest part. Soon, your whole house will smell amazing. You’ll know it’s done when the top is a golden brown. What’s your favorite kitchen smell? Share below!

Cook Time: 40–50 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is wonderful as it is. But sometimes, it’s fun to play with your food. I like to change it up depending on the season. Or just based on what I have in my fridge. Here are a few of my favorite little changes. They make it feel like a brand new dish every time.

• The Cheesy Delight: Stir a whole cup of shredded cheddar cheese into the batter. It gets all melty and wonderful inside.
• The Herby Fresh: Add two tablespoons of chopped fresh chives. It gives it a pretty green speckle and a light, fresh taste.
• The Zesty Kick: Mix in a small can of diced green chiles. Don’t drain them! It adds a little warmth that is so good.

Which one would you try first? Comment below!

Serving Your Masterpiece

This spoon bread is the star of any table. I love to serve it right from the dish. It’s a perfect partner for a big pot of chili. It also loves to sit next to roasted chicken or ham. For a pretty touch, sprinkle some green onions on top. The green looks so lovely against the golden bread.

Now, what to drink? A tall glass of sweet iced tea is my go-to. It’s so refreshing. For a special grown-up treat, a crisp glass of Chardonnay pairs beautifully. It cuts through the richness just right. Which would you choose tonight?

Keeping Your Spoon Bread Happy

This spoon bread is wonderful the next day. Let it cool completely first. Then cover it tight and put it in the fridge. It will stay good for about three days.

You can also freeze it for later. I wrap pieces in foil and put them in a freezer bag. The first time I did this, I was so pleased. I had a cozy lunch ready on a busy day.

To reheat, warm it in the oven at 350°F. This keeps the top crispy. Making a double batch saves you time later. A little planning makes weeknight dinners easier and more delicious. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your spoon bread too wet in the middle? Just bake it a little longer. Ovens can be different. I remember when mine was still jiggly after 45 minutes. Ten more minutes fixed it perfectly.

If the top is not golden, move the dish higher in the oven. This helps it get that beautiful color. A golden top means it is cooked through. That matters for both flavor and texture.

Is it not fluffy enough? Make sure your baking powder is fresh. Old baking powder makes things flat. Knowing these small fixes builds your cooking confidence. Which of these problems have you run into before?

Your Spoon Bread Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use a gluten-free corn muffin mix. It works just the same.

Q: Can I make it ahead? A: You can mix everything the night before. Keep it in the fridge. Bake it when you are ready.

Q: What can I use instead of sour cream? A: Plain yogurt is a good swap. It will still be creamy and tangy.

Q: Can I double the recipe? A: Of course. Use a bigger 9×13 inch dish. You might need more baking time.

Q: Any extra tips? A: Let it rest for 10 minutes before serving. This helps it set. *Fun fact: This dish is called “spoon bread” because you serve it with a spoon!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as my family does. It is a true comfort food. It always makes my kitchen feel warm and happy.

I would love to see your creation. Share a picture of your golden spoon bread. It makes me so happy to see you cooking. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.