Last week my region’s local newspaper, The Oregonian, FOODday , put out a call for reader recipes, but wanted to receive them as Tweets. With that, a Twitter recipe contest was born, and that meant whole recipes were to be submitted in 140 characters or less.
They published the winners and finalists and this spoonbread recipe caught my eye. I loved the idea of using a boxed corn muffin mix instead of separate measurements of cornmeal, sugar and other ingredients. Overall, just a much easier concept.
If you follow us on Facebook, yesterday I posted a picture of the roast pork loin I was putting in the oven, and this spoonbread was going to be its side kick. What goes better with roast pork than a slightly-sweet, corn-based spoonbread? Not much. It was an awesome pairing.
The spoonbread was fantastic, but I added something…a sprinkling of ground cinnamon, which took this awesome spoonbread to another level. It’s amazing what a little addition can do. We will be making this again and again.
Try it and let us know what you think…
Preheat oven to 350o F. In a large bowl, combine corn, creamed corn, sour cream, eggs, butter, corn muffin mix, salt and pepper.
Place corn mixture in an oven-safe baking dish and bake for 45 minutes.
Serve warm with a sprinkling of ground cinnamon….it’s wonderful.
Best Spoonbread Ever
Adapted from FOODday via @SassafrasPDX ~ Sassafras Catering
Here is how the recipe was originally Tweeted:
Combine 1can corn/drain,1can crm corn, 1C sourcrm, 2egg/beat; 1stik bttr, 1box crnbrd mix, s/p, 350 for 45 min
Here is my interpretation of that Tweet:
1 can (15 oz) corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
2 large eggs, lightly beaten
1/2 cup (1 stick) butter, melted
1 box (8.5 oz) corn muffin/corn bread mix
1/ 2 teaspoon Kosher salt
1/4 teaspoon pepper
Ground cinnamon
Preheat oven to 350o F. In a large bowl, combine corn, creamed corn, sour cream, eggs, butter, corn muffin mix, salt and pepper.
Place corn mixture in an oven-safe baking dish and bake for 45 minutes.
Serve warm with a sprinkling of ground cinnamon.
One Year Ago: Cinnamon Swirl Toast with Pears and Mascarpone
Two Years Ago: Corn and Salsa Tortilla Soup
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This looks extremely tasty…and very similar to something I had at The Cheesecake Factory once. Definitely going to try it out!
What a great timesaving recipe. I bet the corn mix givs the perfect sweetness!
Oh wow this looks amazing, and easy. Love the cinnamon idea.
Absolutely must make this with pork chops tonight!
Recipe tweet? I love the idea. You did a great job and this spoonbread looks quite tasty!
Spoonbread! I have never eaten that before, but it looks to be delicious. Especially with the pork tenderloin. I know we would love it. Thanks for this suggestion.
My mom used to use Jiffy cornbread mix and would add cheese and a can of corn to it. An easy side when you need one and it’s delicious. I love it with pepperjack cheese. I will definitely have to try this though!
This looks delish! Paula Deen has a similar recipe…without eggs, and topped with grated cheese. It’s more of a casserole than a spoon bread. I make it for every major holiday. If I don’t make it my family would revolt!
Made this tonight to go with my Tri Tip It was a big hit Yummy and easy I am thinking next time I will add some jalapenos to give it just a little bit Very Yummy
Another recipe that will be on the dinner table next week! Luv it!
Looks like the spoonbread they use to serve at El Torito in the San Francisco Bay Area. I loved that stuff and it would be great when they would have a try of it on Sunday’s Buffet.
I made this last night to go with a pork roast. The recipe is also posted at the Jiffy.com site – however, the temp is 375 degrees. I made the mistake of preheating to 350 and the middle never set up – I baked for nearly an extra half-hour before I realized my mistake!
I so enjoy your blog and reading about the, (well deserved) success you’re having!
I make this exact recipe…one of my favorites! I always add 1 or 2 T. sugar, I like mine sweet and it’s really good cold the next day.
I made this last week and it was delicious! My husband loved it and ate it as a side dish with everything he ate until the pan was gone – including pizza. Seriously.
Thanks so much for sharing the recipe. I’d love to blog about the recipe but forgot to take a picture. Would you mind if I used one of your pictures on my blog, with credit and a link back to you for the recipe of course?