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

Cook Time35

Total Time45

Course: Dinner

Keyword: casserole, side dish

Servings: servings

Calories: 86kcal

Author: Lora

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.
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.

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