Creamed Corn Spoonbread

Name: Creamed Corn Spoonbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Southern
Ingredients: “8 tablespoons (1 stick) salted butter, plus softened butter for the baking dish; One 14.75-ounce can cream-style corn; One 15-ounce can corn kernels, drained; 1 cup sour cream; 2 large eggs, lightly beaten; 2 tablespoons sugar; ½ teaspoon kosher salt; One 8.5-ounce box corn muffin mix, preferably Jiffy

5 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 02:45:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories247.9 kcal (12%)

Total Fat14.5 g (21%)

Carbs27.4 g (11%)

Sugars9.2 g (10%)

Protein4.2 g (8%)

Sodium470.2 mg (24%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

8 tablespoonssalted butter

plus softened butter for the baking dish

1 x 14.75 ouncecream-style corn

can

1 x 15 ouncecan corn kernels

drained

1 cupsour cream

2eggs

large, lightly beaten

2 tablespoonssugar

½ teaspoonkosher salt

1 x 8.5 ouncecorn muffin mix

box, preferably

Instructions

Step 1

Preheat the oven to 350°F. Generously butter a 2½-quart casserole dish.

Step 2

2. Melt the 8 tablespoons butter and pour it into a large bowl. Add the creamed corn and corn kernels and stir to combine. Stir in the sour cream, eggs, sugar, and salt.

Step 3

3. Add the cornbread mix and stir only until the dry ingredients are incorporated. Scrape into the prepared dish.

Step 4

4. Bake until golden on top and nearly set in the center, about 30 minutes. The spoonbread will look slightly undercooked when it’s done, but a knife inserted about 2 inches from the center should come out clean. Cool on a wire rack for 15 minutes before serving.

Step 5

5. Store leftovers in a covered container in the refrigerator for up to 3 days.