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Sweet Corn Spoonbread

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! This recipe yields 2 casseroles.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Keyword: casserole, side dish
Servings: 2 2-qt casseroles


  • 1/2 cup mayonnaise
  • 3/4 cup plain coconut yogurt (use your favorite plain Greek yogurt if you prefer)
  • 1/2 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
  • 1/2 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


  • Preheat the oven to 375° and lightly grease a 2-quart casserole dish (I made two 2-quart portions) with nonstick cooking spray.
  • In a large bowl, combine the mayonnaise, yogurt, melted margarine, eggs, sugar and salt.
  • 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.