Creamed Corn Spoonbread or Sweet Corn Cake Tell a Friend

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Creamed Corn Spoonbread or Sweet Corn Cake 18 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 sticks - salted butter, plus butter for greasing the baking dish
  • 1 cans - cream style corn (14.75 oz.)
  • 1 cans - corn kernels (15 oz.), drained (or use 2 cups of frozen corn kernels, thawed)
  • 1 cups - sour cream
  • 2 - large eggs, lightly beaten
  • 2 tablespoons - sugar
  • 1/2 teaspoons - salt
  • 1 boxes - Jiffy corn muffin mix (8.5 oz.)
  • Directions:

    Preheat oven to 350 degrees F. Generously butter (rub butter on all inside surfaces) of a 2-1/2 quart casserole baking dish.

    Melt the butter and pour into a large bowl. Add creamed corn and corn kernels, stirring to combine. Stir in sour cream, eggs, sugar and salt.

    Add cornbread mix and stir just until dry ingredients are mixed in (don't beat the mixture); scrape into prepared dish.

    Bake until golden on top and nearly set in the center, about 40 minutes. It will look slightly undercooked when done, but a knife inserted about 2 inches from the center should come out clean.

    Cool on a wire rack for 15 minutes before serving. Store any leftovers, covered, in the fridge for up to 3 days.

    Brief Description

    Sweet spoon-able side dish made with corn, boxed corn muffin mix, butter and sour cream. Also works well at the bottom of a bowl of chili.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min


    This is a great side dish for BBQ, Thanksgiving, roasted chicken or fish.


    Magnolia Table cookbook

    Posted By:


    Posted On:

    September 3, 2018

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