Sweet Corn Spoonbread — Damn Delicious

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Sweet Corn Spoonbread

This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!

Shut the front door because my Thanksgiving is set. Really.

Just serve me this spoonbread and I am good to go until Thanksgiving 2016. I mean, it’s cornbread on crack .

With three different types of corn, sour cream and butter, nothing can go wrong here. Nothing.

Although it may be best to hoard half of this for yourself, preferably that creamy center because that center is absolute gold.

Maybe you can fib a little and tell your guests that the edges are the best part. And then keep the center all to yourself.

I won’t tell if you won’t.

Sweet Corn Spoonbread

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!


  • 1 (8.5-ounce) package JIFFY Corn Muffin Mix
  • 1 (14.75-ounce) can cream style corn
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt*
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/4 teaspoon salt


  1. Preheat oven to 375 degrees F. Lightly oil a 12-inch oven-proof skillet or coat with nonstick spray.
  2. In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
  3. Spread corn mixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25 minutes.
  4. Serve immediately.

*Sour cream can be substituted.

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We do not have the muffin mix in SA. Can it preferably be left out or must it be substituted with something else ?

There are many easy DIY Jiffy corn mix recipes available online that can be used instead.

Looks amazing. Do you think this could be cooked in a glass/porcelain Pyrex dish instead of the skillet? The skillet is hard to transport in my “keep warm” containers.

What can I substitute in place of the corn muffin mix as it is not available in my country

There are many easy DIY Jiffy corn mix recipes available online that can be used instead.

I will be making this soon, for sure! Question, though, would it change it too much to leave out the sugar? I’m wanting a really savory bread.

This is actually more on the savory side – the sugar just adds a hint of sweetness.

I leave out the sugar and it’s fine!

Would this work in a crock pot, for maybe 4 hours on low?

Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

Lindsay, did you try this? I was wondering the same thing.

You mentioned the yoghurt can be substituted for sour cream, can the sour cream be substituted for yoghurt?

The sour cream can be substituted for yogurt.

Couldn’t resist making this after reading it this morning – the taste was really nice and so easy to make. I made it in a non stick skillet and cooked it 30 mins. – this was my entire dinner – love it. (right up there with your best recipe ever – SPICY PARMESAN SHRIMP PASTA) You make me look good! 🙂

I love how perfect and delicious this looks.

Oh, yeah. I’ve made extras of this spoonbread and hoarded it, all for me to enjoy later.

I can’t find the ready made mix. I was just wondering if I could use just cornmeal, or should I find a corn muffin recipe?

There are many easy DIY Jiffy corn mix recipes available online that can be used instead.

Just looking at the pictures of this I can almost taste it! You would think having corn bread with actual corn kernels in it would be weird, but it’s pretty much the best thing ever.

This was delicious! All my sisters and brother asked for recipe!! Was a huge hit at thanksgiving. Thank you!

I made this for Thanksgiving and everyone loved it. Thanks, I am always happy to see you in my email box.

I don’t have a over proof skillet. Could I just use a baking dish?

Hello yummy! This is very similar to my corn spoon bread recipe but I need to try baking it in a skillet next time!

I made this for thanksgiving and everyone loved it!! thank you.

I made this last night and my husband said it was his favorite thing on the plate! thanks for a great dish

It was very good. I had to cook it a little longer, but I also had potatoes in the oven at the same time. Can’t wait til I’m no longer full, so I can eat more.

Love! I just made this and subbed the yogurt with more sour cream. Very easy and quick to make. Definitely will be making again.

I came across this post when I was looking for a sweeter cornbread. Traditional ones are just too dry for me. The only changes I made was subbing the can of regular corn with one that contained jalapeños for an extra bite. I also needed an extra 10 minutes for it to set. Aside from that this recipe was fabulous. I’m on Atkins. One piece was all I was allowing myself. Five pieces later and I’ve blown my diet and its so worth it. Thanks for the recipe.

I made this recipe last night using the yogurt and it was so yummy. I used a 9×9 dish because I didn’t have a 12×12 and had to bake it longer because it was much thicker. It reheats beautifully too! Thank you for another winning recipe.

I tried this and it was super soupy in the middle after 25 minutes! It eventually cooked after about 40 minutes, I wonder what I did wrong?

Perhaps your oven thermometer is not properly calibrated? This can severely affect cooking time!

Can this be made ahead to bring to a potluck? It says “serve immediately”. That’s why I ask.

It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.

This looks amazing. Question, can I just use extra frozen corn instead of the cream corn version?

I recommend using the creamed corn version as it is a crucial ingredient to this recipe.

Have you tried putting diced chile’s in the recipe? I normally add these to my cornbread, but not sure how they would work in this recipe.

I actually have not but it sounds amazing!

Can this recipe be doubled? If so, what size baking dish should I use, and will the cooking time vary?

Yes, absolutely. You can use a 9×13 baking dish.

I know this is probably a dumb question. I drain the juice out of the regular corn kernels right?

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