Such a delightful crop is sweet corn 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 autumn manifestations too. Sweet corn spoonbread? Our family LOVES it. On Thanksgiving you pretty much have to make a corn dish. And this spoon bread or “corn pudding” is a must make on thanksgiving for us because we, once again LOVE IT.
But we make it lots of other times too when we want a cornbread side. I like the softness of a corn pudding and, or spoon bread compared to straight cornbread lately.
The recipe as it is written is for an 8×8 dish when we only need a smaller amount. Sometimes we double it for a 9×13 pan too! Also there is kind of two variations – a spicier one with less sugar and more pepper and red pepper flake. Or, the sweeter one (my favorite!).
CLASSIC SWEET CORN SPOONBREAD
Serves six
1 box jiffy corn muffin mix (8.5 ounce)
15 ounces cream style corn
½ cup butter, melted
1/4 cup sour cream
3 tablespoons sugar (cut to 1 tablespoon for spicy version)
3 eggs
½ teaspoon salt
A dash pepper (optional, for spicy version)
A dash red pepper flake (optional, for spicy version)
Preheat oven to 375 degrees.
Combine ingredients. Transfer to greased 8×8 baking dish, or equivalent. This recipe can also be doubled and put in a 9×13 pan.
Bake for 35 to 40 minutes.
- 1 box jiffy corn muffin mix (8.5 ounce)
- 15 ounces cream style corn
- ½ cup butter, melted
- ¼ cup sour cream
- 3 tablespoons sugar (cut to 1 tablespoon for spicy version)
- 3 eggs
- ½ teaspoon salt
- A dash pepper (optional, for spicy version)
- A dash red pepper flake (optional, for spicy version)
- Preheat oven to 375 degrees.
- Combine ingredients. Transfer to greased 8x8 baking dish, or equivalent. This recipe can also be doubled and put in a 9x13 pan.
- Bake for 35 to 40 minutes.