Spoonbread is a moist, savory cornmeal pudding that is basically a staple throughout the South. My simple version includes lots of butter and corn kernels for extra texture and sweetness. Chip loves anything with corn, and one of his favorite things to do is put a couple spoonfuls of this at the bottom of a bowl and ladle a whole lot of chili on top. And I have to agree that this is a pretty fabulous combination. But I think this spoonbread is far too pretty and delicious only to be hidden under chili or beef stew. It’s a great side for any type of roast and it’s always a favorite at our Thanksgiving dinner.
| PREP: 10 minutes | COOK: 30 minutes | COOL: 15 minutes |
8 tablespoons (1 stick) salted butter, plus softened butter for the baking dish
One 14.75-ounce can cream-style corn
One 15-ounce can corn kernels, drained
1 cup sour cream
2 large eggs, lightly beaten
2 tablespoons sugar
½ teaspoon kosher salt
One 8.5-ounce box corn muffin mix, preferably Jiffy
1. Preheat the oven to 350°F. Generously butter a 2½-quart casserole dish.
2. Melt the 8 tablespoons butter and pour it into a large bowl. Add the creamed corn and corn kernels and stir to combine. Stir in the sour cream, eggs, sugar, and salt.
3. Add the cornbread mix and stir only until the dry ingredients are incorporated. Scrape into the prepared dish.
4. Bake until golden on top and nearly set in the center, about 30 minutes. The spoonbread will look slightly undercooked when it’s 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.
5. Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes 12 servings