Sweet Corn Spoonbread
RECIPE:
Sweet Corn Spoonbread - This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!
INGREDIENTS:
1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 cup corn kernels, frozen, canned or roasted
1/2 cup sour cream
1/2 cup plain yogurt*
1/4 cup unsalted butter, melted
2 large eggs
2 tablespoons sugar
1/4 teaspoon salt
DIRECTIONS:
1. Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray.
2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
4. Serve warm.
Classic Spoon Bread Ep. 91
Spoon Bread is a soft and delicious cornmeal pudding. You can serve it as a side dish for dinner, or top it with butter and maple syrup for breakfast or dessert. To see the printable recipe, visit my website (linked below). Thanks for watching!
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Sweet Corn Spoon Bread
This Sweet Corn Spoon Bread is the perfect easy side dish to round out your Thanksgiving menu! Made with canned corn and Jiffy muffin mix, it's quick, easy, and crazy delicious!
Get the full, printable recipe:
Sweet Corn Spoon Bread
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8
Author: Stacey Little | Southern Bite
Ingredients
1 (8.5-ounce) package JIFFY Corn Muffin Mix
1 (14.75-ounce) can cream style corn
1 (15-ounce) can whole kernel corn, drained
1/2 cup butter, melted (1 stick)
1 cup sour cream
3 eggs
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 40 to 50 minutes, or until the spoon bread is golden brown and set.
Notes
To double this recipe: double each of the ingredients and bake in a greased 9x13-inch baking dish for 50 to 60 minutes or until golden brown and set.
Spoonbread
Chef Linwood Blizzard at Colonial Williamsburg shows Allen how to make spoonbread, a creamy cornmeal pudding that can serve as a savory or sweet dish.
Corn Spoon Bread (Thanksgiving Recipe)
With influences of cornbread, this corn spoon bread is a delicious side dish option for Thanksgiving! Butter crackers across the top add a nice crunch while the addition of jalapeño adds a hint of spice.
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INGREDIENTS
- 2/3 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1 1/2 tsp smoked paprika
- 1 tbsp baking powder
- 2 large eggs
- 2 cups canned sweet corn
- 2 cups cream-style corn
- 1 cup Greek yogurt
- 1/2 cup diced jalapeño
- 10 tbsp melted butter, separated
- 3 oz butter crackers, crushed
INSTRUCTIONS
Preheat oven to 350°F. Butter a 12-inch cast-iron skillet (or a 9×13 casserole dish) and set it aside.
In a large bowl, combine the flour, cornmeal, salt, smoked paprika, and baking powder. Whisk to combine. Add the eggs and whisk to break them up. Add both kinds of corn, Greek yogurt, and 8 tablespoons of the melted butter. Whisk until smooth and fold in the jalapeño. Pour into the prepared skillet.
Crush the crackers and drizzle with the remaining 2 tablespoons of butter. Mix to coat, then sprinkle on top of the spoon bread. Bake in the preheated oven until the center is puffed and slightly bounces back when pressed, 45-60 minutes. Remove from the oven and serve.
#Thanksgiving #sidedish #recipe
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