I got this recipe years ago from a package of Jiffy corn muffin mix. It’s really yummy! I’ve altered it a little from the original over the years. Corn Casserole, or Spoonbread as it’s also known, makes a great side dish to serve with your Thanksgiving meal or any time of year actually. It’s wonderful with barbecued meat or chicken. It’s really easy to make and tastes oh-so-delicious! When I take it to potlucks, it gets gobbled up pretty quick. You could also add ½ to ¾ cup of sugar for a sweet corn casserole. The kids sure love it that way!
JIFFY CORN CASSEROLE aka SPOONBREAD
- 1 box (8.5 oz.) Jiffy corn muffin mix
- ½ cup butter or margarine, melted
- 2 cans (15 oz. each) whole kernel corn, drained
- 1 can (14 oz.) cream-style corn
- 1 cup sour cream
- 2 eggs, beaten
- 1½ cups shredded cheddar cheese
- Preheat oven to 350°F. Grease an 11×7-inch casserole dish.
- In a large bowl, stir together the melted butter, corn kernels, creamed corn, sour cream, eggs, and corn muffin mix.
- Pour into prepared casserole dish.
- Bake for 45 minutes or until center is firm.
- Remove from oven and top with shredded cheddar cheese.
- Return to oven for 5 minutes or until cheese is melted.
- You can omit the eggs if you like. The eggs make the dish a little lighter but it turns out perfectly fine without them.
- This casserole can be made a day ahead. Prepare the recipe up to Step 3, then cover tightly with plastic wrap and store in refrigerator for up to 24 hours. When ready to bake, take the casserole out of the fridge and let it sit on the counter for 30 minutes to bring it closer to room temperature, then continue with Step 4.
- You could also make this recipe with a larger box (15 or 16 ozs.) of cornbread mix such as Krusteaz or Marie Callender’s. Follow the same recipe but bake it in a 9×13 inch casserole instead.