This recipe is easy, tasty and moist. If you like cornmeal or cornbread, you will probably like corn spoonbread a.k.a. corn pudding. There are many variations of corn spoonbread or corn pudding. This recipe has a sweet and moist bread like texture. Some corn puddings are a bit more creamy, and have the consistency and taste of savory puddings similar to that of Yorkshire pudding.
Corn spoonbread pairs especially well with chili and ham. It tastes great alongside BBQ pork and roasted chicken too. If you’ve never tried corn spoon bread, give it a try. It is quite simple to make.
Cornbread is a favorite in the US southern states and dates back to the mid 1800s and is believed to have a Native American origin. There is even an annual Spoonbread Festival held in September in Berea, Kentucky dating back to 1997.
Southerners are serious about their spoon bread and why shouldn’t they be. It is really a special accompaniment to savory meat dishes.
This recipe is so simple. You just whisk a couple eggs, add one box of Jiffy cornbread mix, half a stick of melted butter, one can of whole kernel sweet corn and one can of creamed style corn and bake for 35 minutes on 375F. It lasts a few days or more in your refrigerator or freeze it for later.
Moist and sweet Corn Spoonbread
- 1 can of whole kernel corn, drained
- 1 can of creamed style corn, not drained
- 2 eggs
- 1- 8.5 oz box of Jiffy corn muffin mix
- 4 tbs of melted butter
- Preheat oven to 375F
- In a large bowl, whisk eggs.
- Add remaining ingredients and mix well.
- Pour into a greased 8"x 11" x 3" baking dish
- Bake at 375F for 35 minutes or until a toothpick comes out clean.