This recipe for Sweet Corn Spoonbread is a Southern dish from Stacey over at The Southern Bite. I could make this stuff every night for supper. As soon as we take it out of the oven, we can't wait to dig in. The recipe is so easy to make. As he says, "it's one of those dump, stir, and pour recipes we all love."
I adjusted a few things in the recipe based on what I had in my pantry. I used a package of Martha White Sweet Cornbread Mix and less of the sour cream. That is the way it is with Southerns, they are good at improvising when they are set on making a recipe.
Sweet Corn Spoonbread is a dish you can serve as cornbread or a savory bread pudding. We love to eat this with pinto beans and stews. Sometimes we ladle a big scoop in a bowl and pour the stew on top of it. Oh! You haven't lived until you take a big bite of spoonbread and stew together. Hope you make this scrumptious Southern dish for your family. Enjoy!
Sweet Corn Spoonbread
Recipe adapted from: The Southern Bite
1 (8.5 oz) package JiFFy Corn Muffin Mix (I used 7 oz pkg. Martha White Sweet Cornbread Mix)
1 (14.75 oz) can cream corn
1 (15 oz) can whole kernel corn, drained
1/2 cup butter, melted
1 cup sour cream (I used 3/4 cup since I used only 7 oz. pkg. of cornmeal mix)
1/2 teaspoon salt
Preheat oven to 375 degrees. Lightly spray a 2 quart casserole dish with nonstick cooking spray.
In a large bowl, combine all the ingredients and mix well. Pour the mixture into the prepared casserole dish.
Bake for 35-40 minutes, or until the spoon bread is set.
Cook's Notes: I used what I had on hand for the cornmeal mix. You can even substitute 1 cup of self-rising cornmeal mix + 3 tablespoons of sugar.
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