@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/corn-spoon-bread/#recipe
headline
nameCorn Spoon Bread
descriptionThis is NOT your typical cornbread!
urlhttps://12tomatoes.com/corn-spoon-bread
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 (8.5 oz.) box corn muffin mix
  • 1 (14.75 oz.) can cream style corn
  • 1 (15 oz. can whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • pepper, to taste
Preparation
  1. Preheat oven to 375º F and lightly grease an 8x8-inch baking dish or skillet with butter or non-stick spray.
  2. In a large bowl, combine corn muffin mix with sugar, salt and pepper, then add in cream corn and drained corn, sour cream, melted butter and eggs, stirring until everything is just incorporated.
  3. Transfer mixture to greased baking dish or skillet, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  4. Remove from oven and let cool 10 minutes before serving. Use a large serving spoon to scoop onto plates and enjoy!
This is NOT your typical cornbread!
Course:

Recipe adapted from Southern Bite

<< Go Back

Corn Spoon Bread

Corn Spoon Bread

4.7 from 55 votes
Servings: Serves 6
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 (8.5 oz.) box corn muffin mix
  • 1 (14.75 oz.) can cream style corn
  • 1 (15 oz. can whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • pepper, to taste

Preparation

  1. Preheat oven to 375º F and lightly grease an 8x8-inch baking dish or skillet with butter or non-stick spray.
  2. In a large bowl, combine corn muffin mix with sugar, salt and pepper, then add in cream corn and drained corn, sour cream, melted butter and eggs, stirring until everything is just incorporated.
  3. Transfer mixture to greased baking dish or skillet, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  4. Remove from oven and let cool 10 minutes before serving. Use a large serving spoon to scoop onto plates and enjoy!