CLASSIC SWEET CORN SPOONBREAD

May 1, 2017

How did corn become so privileged it gets to be considered both a summer and autumn food? Good for you, sweet corn. Because I can do grilled corn on the cob all summer long and still be ready for its fall manifestations too.

Sweet corn spoonbread? On Thanksgiving you totally have to. BUT THAT IS OKAY BECAUSE YOU LOVE IT.

CLASSIC SWEET CORN SPOONBREAD CLASSIC SWEET CORN SPOONBREAD
Serves 5-6

1 box (8.5 ounce) jiffy corn muffin mix
15 ounces cream style corn
15 ounces corn, drained
½ cup butter, melted
1/4 cup sour cream
2 tablespoons sugar
3 eggs
½ teaspoon salt
A dash pepper
A dash red pepper flake

Preheat oven to 375 degrees. Combine ingredients in a large bowl. Transfer to greased baking dish and bake for 35 to 40 minutes.

4.0 from 1 reviews
CLASSIC SWEET CORN SPOONBREAD
 
Author:
Ingredients
  • 1 box (8.5 ounce) jiffy corn muffin mix
  • 15 ounces cream style corn
  • 15 ounces corn, drained
  • ½ cup butter, melted
  • ¼ cup sour cream
  • 2 tablespoons sugar
  • 3 eggs
  • ½ teaspoon salt
  • A dash pepper
  • A dash red pepper flake
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine ingredients in a large bowl.
  3. Transfer to greased baking dish and bake for 35 to 40 minutes.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Laura

    This recipe is not gluten free. The first ingredient in jiffy corn muffin mix is WHEAT FLOUR. Thanks.

  • Rita

    I don’t have an oval baking dish like that. What would be the equivalent? 9×13 dish?

    • Rachel Schultz

      Probably more like a 8×8 or 9×9! <3

  • Anonymous

    i wasvdisapointed i was not able to print thisrecipe

  • cocomademoisellee

    It came out very tasty

  • Nancy

    corn was added twice, which is right? the first time or with the red pepper flakes? would assume corn is added after the corn meal is cooked…

    • Rachel Schultz

      Thanks Nancy! That was a typo. It is fixed now – the corn is added with everything else.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017