Creamy Corn Spoon Bread

Creamy Corn Spoon Bread Recipe

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Annamaria Settanni McDonald


I grew up in an Italian immigrant family. We adapted the Thanksgiving tradition and we basically had just the staples for the dinner. When I got married and joined an Irish influenced family I was exposed to more different takes on Thanksgiving and realized there were many different plated traditions. I love corn and was looking for a corn recipe similar to the infamous corn cake, I saw a recipe and I have tweaked it and added it to our family's Thanksgiving dinner traditions. My husband and daughter love to snack on it. I have to say, as our family got bigger, this has been one of our favorite dishes!

★★★★★ 3 votes
15 Min
1 Hr 15 Min


1 pkg
jiffy corn muffin mix
1 tsp
pinch of pepper
1/4 c
2 c
frozen sweet corn
1 can(s)
15ozs. of creamed corn
1 c
sour cream
1/4 c
1 stick
butter, melted
eggs, beaten
3/4 c
of shredded cheddar, fontina or your favorite cheese combo (optional)


1Preheat oven to 350 degrees. Prepare a 2-1/2 quart casserole dish with non-stick spray or butter; set aside.
2Combine the Jiffy, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish and bake for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Serve warm.

About Creamy Corn Spoon Bread

Other Tag: Quick & Easy