A very easy one-bowl recipe for Sweet Corn Spoonbread that is comfort in every bite! A delicious and super creamy center that literally melts in your mouth. One casserole is not enough if you're making for a party!
If you like this recipe, you would love my Italian Polenta and my Sweet Corn Relish.
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This has been part of our Thanksgiving table for over a decade, brought every year by Nonna Marta. I have not gotten her exact recipe yet (hers is more pudding-like, and I am still working on that), so this version is adapted from Southern Bite and made dairy-free for my dairy-free kid, using a Krusteaz Honey Cornbread Mix shortcut instead of starting completely from scratch.
Disclosure: Krusteaz provided samples of their cornbread and muffin mix for this post. All opinions are entirely my own.
Ingredient Notes
- Mayonnaise - adds richness and moisture to the batter.
- Plain yogurt - I use coconut yogurt to keep this dairy-free, plain Greek yogurt works too if dairy is fine.
- Margarine or butter - I use Earth Balance for a dairy-free bake, butter gives a richer flavor if you are not dairy-free.
- Eggs - bind the batter together. Use your favorite egg substitute for a vegan version.
- Sugar - a light sweetness on top of what the corn and cornbread mix already bring. Easy to reduce, see the FAQ below.
- Sea salt - balances the sweetness.
- Cream-style corn - this is what gives the spoonbread its signature custardy texture, do not skip it. It is naturally dairy-free.
- Whole kernel corn - drain it well so the mixture stays fluffy, not watery. Fresh or frozen corn can sub in here.
- Krusteaz Honey Cornbread and Muffin Mix - the shortcut that makes this a true one-bowl recipe, with a light honey sweetness baked right in. If you have been looking for a corn spoon bread recipe without Jiffy mix, this is it, Krusteaz is the shortcut here instead.
How to Make Sweet Corn Spoonbread
- Preheat the oven to 375°F and lightly grease two 2-quart casserole dishes.
- In a large bowl, combine the mayonnaise, yogurt, melted margarine, eggs, sugar, and salt.
- Stir in the cream-style and whole corn, then gently fold in the Krusteaz mix, just until combined.
- Divide the mixture between the two prepared dishes and bake until golden brown and set, 30 to 35 minutes.
- Let rest 5 minutes, then serve.
If you're not from the Southern parts of the States, you may be wondering what is a spoonbread?
Each time I stopped to adjust the casserole, someone was walking by and stealing another portion of this spoonbread. I'm not even kidding!!
If you are afraid to to make your own sweet corn spoonbread totally from scratch, you should try Krusteaz' mix. The consistency is perfect. A light sweetness from the honey makes for the most lovely sweet corn spoonbread for your holiday table. I implore you to make this for Thanksgiving. And thank goodness this recipe makes two casseroles, as one will not be enough!!
Thank you to Krusteaz for providing me with samples of their cornbread and muffin mix to try. All opinions are completely my own.
Recipe Tips
- Drain the whole corn well. Extra liquid makes the spoonbread watery instead of fluffy.
- Do not skip the cream-style corn. It is what creates the custardy texture that makes this dish what it is.
- Fold in the cornbread mix gently. Overmixing can make the texture dense instead of light.
- Bake until golden but still soft inside. Spoonbread should stay tender, not dry out.
- Let it rest 5 minutes before serving. It sets slightly and is easier to portion out.
Serving Suggestions
This spoon bread is a natural fit for a holiday table, right alongside Cranberry Glazed Turkey Tenderloin, a bowl of Easy Chili with Stew Meat, or Roasted Balsamic and Honey Brussels Sprouts.
It also holds its own as a comforting side any night of the week, not just Thanksgiving.
Wishing all of you a happy and delicious Thanksgiving. I'm grateful for all of you and your support over the years! XO
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Sweet Corn Spoonbread
Equipment
Ingredients
- ½ cup mayonnaise
- ¾ cup plain coconut yogurt (use your favorite plain Greek yogurt if you prefer)
- ½ cup margarine I used Earth Balance, melted (use butter if you prefer)
- 3 large eggs if making vegan, use your favorite egg sub
- 3 tablespoons sugar
- ½ teaspoon salt
- 2 14.75-ounce can cream style corn
- 2 15-ounce cans of whole corn, drained
- 1 15-ounce package Krusteaz Honey Cornbread and Muffin Mix
Instructions
- Preheat the oven to 375° and lightly grease a 2-quart casserole dish (I made two 2-quart portions) with nonstick cooking spray.
- Stir in the cream style and whole corn. Fold in the Krusteaz Honey Cornbread mix.
- Pour the mixture into the prepared casserole dish. Place into the oven and bake until golden brown and set, about 30-35 minutes.
- Serve immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- The recipe yields 2 (2 quart) casseroles
- Use plain coconut yogurt for a dairy-free version or swap in Greek yogurt for extra tang.
- Earth Balance melts smoothly and keeps the bake dairy-free; butter gives a richer flavor.
- Drain the whole corn well so the mixture stays fluffy, not watery.
- The cream-style corn creates the custardy texture-don't skip it.
- Fold in the Krusteaz mix gently to avoid overmixing.
- Bake until golden on top but still soft inside; spoon bread should stay tender.
- Let it rest for 5 minutes before serving so it sets slightly.
- Tastes great with chili, roasted vegetables, or holiday mains.
Nutrition
FAQs
What is a spoonbread?
It is a soft, custard-like cornbread casserole, soft enough to eat with a spoon rather than slice, a Southern classic.
Can I use frozen or fresh corn instead of canned?
Fresh or frozen corn kernels can replace the canned whole corn. Keep the canned cream-style corn as written though, since it is what gives the spoonbread its custardy texture.
How do I make this recipe vegan?
Use your favorite egg substitute, a vegan mayo, coconut milk yogurt in place of sour cream, and a vegan butter substitute like Earth Balance.
Can I reduce the sugar?
Yes. The cornbread mix and the corn itself both add natural sweetness, so the 3 tablespoons of added sugar can be reduced or left out entirely if you prefer a less sweet spoonbread.
Is cream-style corn dairy-free?
Yes, it gets its creamy texture from pureed corn, not dairy, so it fits a dairy-free version of this recipe without any substitution needed.
Can I make this gluten-free?
Swap in a certified gluten-free cornbread mix in place of the Krusteaz mix, the rest of the recipe stays the same.
