Soother Cream Corn Spoon Bread

This is a true Southern classic. Made with canned corn this whip’s up light and creamy . Making the perfect side to our spicy jerk chicken.

  • 1/2 medium onion finely choppe
  • 1/4 cup salted butter
  • 2 large eggs beaten
  • 2 cups sour cream
  • 15.25 oz whole kernel corn can, drained
  • 14.75 oz cream style corn
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8.5 oz cornbread muffin mix I use Jiffy
  • 1/2 cup shredded cheddar cheese
  • Preheat oven to 375 degrees. Thoroughly grease a large casserole dish and set aside.
  • Saute onion in butter in a large skillet under tender.
  • Whisk in sour cream, both corns, salt and pepper to eggs.
  • Stir in cornbread mix until just combined.
  • Finally fold in sauteed onion and half of cheese.
  • Pour mixture into casserole dish and sprinkle remaining cheese on top.
  • Bake for 36-42 minutes or until a toothpick inserted into the center comes out clean.

Why is it called Spoon Bread ? This is a lighter version of Cornbread and meant to be Served and Eaten with a Spoon…. Lisa

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