Sweet Corn Spoonbread Casserole
This Sweet Corn Spoonbread Casserole is a comforting and flavorful side dish or vegetarian main course. It combines the sweetness of corn with a creamy, bread-like texture for a satisfying and easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup cornmeal
- 1 cup sour cream
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine creamed corn, whole kernel corn, cornmeal, sour cream, milk, and melted butter. Mix well.
- In a separate bowl, whisk together the beaten eggs, baking powder, salt, and pepper.
- Add the egg mixture to the corn mixture and stir until just combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
- Let cool slightly before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper or some chopped jalapenos to the batter.