Sweet Corn Spoonbread Casserole is a deliciously creamy, slightly sweet, and savory dish that combines the flavors of cornbread and a corn pudding in a casserole form. With its soft, spoonable texture and golden top, it’s the perfect side dish for any occasion, from family dinners to holiday meals.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet corn (canned or frozen, drained)cornmeal (yellow)all-purpose flourbaking powdersaltunsalted butter (melted)milkheavy creamaeggs (beaten)sugar (optional, depending on desired sweetness)cheddar cheese (shredded, optional for extra flavor)
directions
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter.
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
Stir in the sugar (if using), melted butter, milk, and heavy cream until smooth.
Add the beaten eggs and mix well, ensuring everything is fully combined.
Fold in the sweet corn, making sure the corn is evenly distributed in the batter.
If desired, stir in shredded cheddar cheese for extra richness and flavor.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the casserole to cool slightly before serving.
Servings and timing
This recipe yields approximately 6-8 servings.Preparation time: 10 minutesBaking time: 35-40 minutesTotal time: 45-50 minutes
Variations
Add diced jalapeños or green chilies for a spicy kick.
Use a combination of sweet and savory corn for extra flavor.
Substitute the cheddar cheese with Monterey Jack or Parmesan for a different cheese flavor.
Make it dairy-free by using almond milk and a dairy-free butter alternative.
Top with crispy bacon bits for an extra layer of savory flavor.
storage/reheating
Store Sweet Corn Spoonbread Casserole in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave or in a 350°F (175°C) oven until warmed through. You may want to cover it with foil to prevent the top from over-browning.
FAQs
Can I make this ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it before baking. Just bake it on the day you want to serve it.
Can I use frozen corn?
Yes, frozen corn works well—just make sure to thaw and drain it before using.
Can I make this recipe without sugar?
Yes, the dish is still delicious without sugar, and you can even reduce the amount or leave it out entirely for a more savory version.
Can I freeze Sweet Corn Spoonbread Casserole?
Yes, you can freeze the casserole for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. Thaw in the fridge overnight and reheat before serving.
Can I use self-rising cornmeal?
Yes, you can substitute self-rising cornmeal for the regular cornmeal and omit the baking powder in the recipe.
Conclusion
Sweet Corn Spoonbread Casserole is a flavorful, comforting side dish that combines the best of cornbread and corn pudding. With its soft, creamy texture and slightly sweet taste, it’s perfect for complementing any main dish, from roast meats to holiday spreads. This easy-to-make casserole is sure to be a favorite at your next meal!
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Sweet Corn Spoonbread Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Sweet Corn Spoonbread Casserole is a comforting, slightly sweet dish with a moist, cornbread-like texture that’s perfect as a side for family meals, holidays, or potlucks. It combines the flavors of corn and cornbread in a creamy, spoonable form.
Ingredients
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 1 cup shredded cheddar cheese (optional, for added richness)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar-sized baking dish with butter or cooking spray.
- In a large bowl, combine the creamed corn, whole kernel corn, cornmeal, flour, sugar, baking powder, salt, and black pepper. Stir until well combined.
- In a separate bowl, whisk together the eggs, sour cream, melted butter, and milk until smooth.
- Pour the wet ingredients into the dry corn mixture and stir until well combined.
- If using, fold in the shredded cheddar cheese for added flavor and creaminess.
- Pour the mixture into the prepared baking dish and smooth the top evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. You can check doneness by inserting a toothpick—it should come out clean.
- Let the casserole rest for a few minutes before serving. Serve warm as a side dish.
Notes
- For a slightly sweeter version, add a tablespoon or two more sugar to the mixture.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.
- Feel free to add a little jalapeno or diced green chilies if you prefer a bit of spice.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 250
- Sugar: 14g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
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