Spoonbread, also known as corn pudding is a year-round staple side dish you’ll come back to making again and again.
Serve this custardy side dish with your favorite ham, the best “fried” chicken or roasted chicken the next time you make them.
I grew up calling this custardy, corn casserole “spoonbread”, but others call it corn pudding. Regardless of what you’ve named it, it’s a delicious side dish that goes well with most things.
This recipe takes all of the pantry shortcuts, from canned corn, corn muffin mix and most things you already have in your refrigerator.
This quick and easy recipe is the perfect companion to whatever main course you’re making tonight, especially if you’ve already exhausted rice and potatoes this week.
Ingredients for Spoonbread
Dig through the pantry and grab a can of corn, creamed corn, corn muffin mix, salt, pepper and ground cinnamon.
From the refrigerator, you’ll need a couple of eggs, sour cream and a stick of butter.
How to Make Spoonbread
It couldn’t be easier, which is why this is such a popular side dish.
Wet and dry ingredients are combined together in one bowl and poured into a large baking dish.
From there it’s just placing it in the oven and dusting with ground cinnamon once it’s out of the oven.
Serving it warm is key.
Can I Make This Ahead of Time?
You can combine the ingredients ahead of time, but you’ll definitely want to hold off baking it early.
This dish is best served warm so having it come out of the oven when your main course it ready is key.
How to Store Leftovers?
Store any leftovers tightly covered in the refrigerator for up to three days.
Leftovers are best reheated in the microwave.
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Spoonbread (Corn Pudding)
- 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 tsp kosher salt
- 1/4 tsp ground black 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 (9 x 13) and bake for 45 minutes.
- Remove from the oven and sprinkle with ground cinnamon.
- Serve warm.
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