Spoonbread (Corn Pudding)

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.

Course Side Dish

Cuisine American

Keyword Spoonbread

Prep Time 7

Cook Time 45

Total Time 52

Servings

Calories 238kcal

Author Cathy Pollak

Equipment

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 350^o 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.

Video

Notes

For optimal outcomes when preparing this Spoonbread, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition