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

Units Scale

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)

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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