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.
Spoonbread Recipe
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.
That’s it!
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.
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Spoonbread (Corn Pudding)
Ingredients
- 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
Instructions
- Preheat oven to 350o F.Â
- 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.
Nutrition
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Jennifer says
This looks extremely tasty…and very similar to something I had at The Cheesecake Factory once. Definitely going to try it out!
Lena in VT says
What a great timesaving recipe. I bet the corn mix givs the perfect sweetness!
Dirk in Maine says
Oh wow this looks amazing, and easy. Love the cinnamon idea.
Dana says
Absolutely must make this with pork chops tonight!
Rachel the SdOC says
Recipe tweet? I love the idea. You did a great job and this spoonbread looks quite tasty!
Barbie with a T says
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.
Andrea in Portland says
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!
Suzy says
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!
judi says
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
Megan says
Another recipe that will be on the dinner table next week! Luv it!
Stephanie says
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.
Janet says
I made this last night to go with a pork roast. I so enjoy your blog and reading about the, (well deserved) success you’re having!
Valerie says
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.
melissa says
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?
Cindy says
You may make this exactly as written, in a butters crock pot, slow cook for 6-8 hours. Great potluck dish!
kim says
Love this side dish, make it all the time!