Description
Old-fashioned Southern spoon bread is a soft, creamy twist on cornbread that you eat with a spoon! It’s a comforting side dish to soups, stews, or any meal.
Ingredients
Scale
- 1 (8.5-ounce) package corn muffin mix (like Jiffy)
- 1 (14.75-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1/2 cup butter, melted
- 1 cup sour cream
- 3 large eggs
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Coat a 9×9-inch baking dish with nonstick spray and set aside.
- In a large bowl, stir together all of the ingredients until well combined. Pour the batter into the prepared pan and bake for 45 – 50 minutes or until the bread is just set.
- Serve warm or at room temperature.
Notes
- You can add a Tex-Mex spin on this recipe by using “Mexicorn” in place of the plain canned corn. Or add in a drained can of green chilis!
- Store airtight in the refrigerator for up to 3 days.
