Spoonbread, also known as corn pudding or corn casserole, secures its spot as a side dish favorite, ready to grace your table throughout the year. Simple enough for a weeknight, but is a particular favorite served next to the holiday ham.
I grew up with this custardy corn casserole, known as “spoonbread,” while others simply call it corn pudding. Regardless of the name, it’s a tasty side dish that plays well with pretty much anything.
This recipe takes the easy route, making use of pantry staples like canned corn and corn muffin mix—things you likely already have in your pantry and refrigerator.
It’s a quick fix that pairs perfectly with whatever main course is on the menu tonight, especially if you’ve exhausted rice and potatoes this week.
Why You’ll Love This Spoon Bread Recipe
- This recipe is all about maximum flavor with minimal fuss.
- Uses common ingredients.
- This side dish plays well with everything on your plate.
- It’s quick, easy, and practically foolproof.
- Canned Corn: Adds sweet and crisp kernels to the mix.
- Creamed Corn: Adds creamy, velvety consistency to the dish, which enhances the overall richness and texture.
- Corn Muffin Mix: The backbone of the spoonbread, creating a tender and crumbly structure.
- Salt and Pepper: Salt balances the sweetness, while pepper adds a subtle kick.
- Ground Cinnamon: Adds a warm, aromatic note.
- Sour Cream: Brings a tangy creaminess, complementing the sweetness of the corn and adds moisture.
- Butter: Adds richness.
- Eggs: Act as a binding agent, helping to hold the ingredients together and providing structure to the spoonbread during baking. They also contribute to the overall moisture and texture.
- Canned Corn: If fresh corn is in season, you can substitute it by cutting the kernels off the cob. Frozen corn is another option, which will give a similar texture.
- Salt and Pepper: These are usually to taste, so feel free to adjust according to your preferences. You can also experiment with other herbs and spices for a different flavor profile.
- Ground Cinnamon: If you’re not a fan of cinnamon or want a different flavor, nutmeg or allspice would work as substitutes.
- Sour Cream: Plain Greek yogurt would provide a similar tanginess and creaminess, but stick with full-fat.
How to Make Spoonbread
- Combine wet and dry ingredients (except the cinnamon) in one bowl and pour into a large baking dish.
- Place in the oven and bake according to directions.
- Dust with ground cinnamon once it’s out of the oven.
- Serve warm.
- Mix in a generous amount of shredded cheddar or pepper jack cheese into the batter. The melted cheese adds a gooey, savory goodness to each spoonful.
- Feel free to add fresh herbs like chopped chives, parsley, or thyme. Depending on what you add, you might want to skip the cinnamon on top.
- For those who like bit of heat, add diced jalapeños (these can fresh or pickled) or a pinch of cayenne pepper to the batter.
- Add a tablespoon of honey to the batter or drizzle each serving with honey for a sweet corn-honey flavor.
- Crisp up some bacon, crumble it, and fold it into the batter before baking.
- Add a cup of chopped pecans for a crunchy texture.
- When combining wet and dry ingredients, use a gentle folding motion not vigorous stirring. This helps maintain the airiness of the batter and makes for a lighter texture. You don’t want to overmix this one.
- Feel free to experiment with different spice combinations.
- To check if your spoonbread is ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), it’s done. Overbaking leads to a dry texture.
- Best when served warm.
Frequently Asked Questions (FAQs)
- 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.
- What’s the best way to reheat leftovers? Leftovers are best reheated in the microwave.
- Can I freeze spoonbread? It’s best enjoyed fresh, but you can freeze it. Make sure it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight container. Thaw in the refrigerator before reheating.
- What’s the difference between spoonbread and cornbread? Spoonbread is creamier and softer than traditional cornbread. It has a custard-like texture from ingredients like creamed corn and sour cream. Cornbread is firmer and crumbly.
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Spoonbread (Corn Pudding)
- Preheat oven to 350o F.
- In a large bowl, combine corn, creamed corn, sour cream, eggs, butter, corn muffin mix, salt and pepper.1 can (15 oz) corn, 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
- 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.ground cinnamon
- Serve warm.
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