This Sweet Corn Spoon Bread is made with Jiffy muffin mix! It’s the best mix between corn bread and a sweet dessert!
Have you ever tried something and you’re not quite sure what category to put it in? Is this dessert? Or bread? Or something else? This Sweet Corn Spoon Bread made with Jiffy mix is just that way. It’s lush and sweet, but also just enough like cornbread to make you wonder what exactly it is! I picture this spoon bread being perfect for your Thanksgiving table, as a very well deserving side. It could replace rolls or corn bread very easily. Or, it could seriously double as dessert!
I first made this corn bread during a cooking lesson on the Kansas Corn Tour. You can read about my first day on the tour here, including a visit to a working farm, and ethanol plant, and grain silos. On the second day, we wrapped the tour up with a cooking lesson at All Things Barbecue in Wichita. This place was so cool, with literally everything you’d ever need to grill or barbecue, and a beautiful working kitchen where they hold lessons. The menu was customized for us, with most of the recipes using corn! My favorite was this corn spoon bread, which me and all of the other bloggers absolutely RAVED about! They cooked it on the grill, which was so cool, but I’ve adapted this recipe for theoven.
I used my favorite Lodge cast iron skillet to bake this corn spoon bread. If you don’t have one on hand, no worries! This will fit in your standard 8×8” casserole dish just fine. The spoon bread is done when it starts to pull away from the edges of the baking dish. It’s okay for there to be just a little bit of wiggle in the center when you shake the dish, you want it a little under cooked!
I hope that you consider including this delicious and creamy spoon bread on your Thanksgiving table this year! I’d love to hear what you think.
- 1 package JIFFY Corn Muffin Mix
- 1 can cream style corn
- 1 cup frozen corn kernels
- 1/2 cup butter, emlted
- 1 cup sour cream
- 3/4 cup brown sugar
- 3 eggs
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F.
- In a large mixing bowl, mix all ingredients until well combined.
- Lightly grease a 10 and 1/4 inch cast iron skillet, or 8x8'' casserole dish.
- Add batter to baking dish, and bake for about 45 minutes, until the edges start to pull away from the dish. The middle should still have a little bit of jiggle to it.
- Allow to cool for 10 minutes before serving.
This recipe is sponsored by Kansas Corn, but all opinions within are my own.