This Sweet Corn Spoon Bread recipe is made with Jiffy muffin mix! This Jiffy Spoon Bread is a rich, luscious corn bread!
Have you ever made 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’ve made this spoon bread 2 times before, tonight is the 3rd time. I add a little cheese and it is delicious. By far, one of my absolute favorites!!"- Cynthia, via blog comment
I picture this Jiffy spoon bread being on a Thanksgiving table, as a very well deserving side. It could replace rolls or corn bread very easily. Or, this Sweet Corn Bread Recipe Jiffy could seriously double as dessert!
"I added diced cheddar cheese and chopped chilies. Then baked on top of leftover chili. Yummm!" - blog comment
I first made this sweet corn spoon bread recipe 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 is so delicious. I added a bit of diced jalapeno and some shredded cheese. I will definitely make this again!!- Pinterest User
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 recipe, 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 the oven.
I used my favorite 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 8x8'' 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 undercooked!
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. If you love this spoon bread recipe, I think you'd also enjoy:
- Bacon and Jalapeno Wrapped Corn on the Cob
- Smoked Corn on the Cob
- Grilled Corn On the Cob in Foil
- Crockpot Corn Chowder
- Fresh Mexican Corn Casserole
- Cream Cheese Corn Casserole with Green Chiles
- Sweet Freezer Corn
- 1 package Jiffy Corn Muffin Mix
- 1 can cream style corn
- 1 cup frozen corn kernels
- ½ cup butter, melted
- 1 cup sour cream
- ¾ cup brown sugar
- 3 eggs
- ½ teaspoon salt
- Preheat oven to 375 degrees F.
- In a large mixing bowl, mix all ingredients until well combined.
- Lightly grease a 10 and ¼ 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.