Oh, hey there, friend! Come on in, the oven’s on and something delicious is in the works. Can you smell that? It’s the aroma of sweet corn, butter, and a hint of something… cozy. Today, we’re whipping up a batch of my family’s absolute favorite side dish: Sweet Corn Spoonbread Casserole.

Now, I know what you might be thinking. Cornbread? Casserole? Sounds kinda…basic? But trust me, this isn’t your grandma’s dry, crumbly cornbread. This Sweet Corn Spoonbread Casserole is rich, creamy, and oh-so-satisfying. It’s like a warm hug on a plate, and honestly, it’s become a staple at our family gatherings.

I remember the first time I tried making it. I was a newlywed, determined to impress my husband’s family, and I found this recipe for an easy corn casserole. I thought, “How hard could it be?” Well, let’s just say the first attempt was…interesting. The texture was all wrong – too dense in some spots, too runny in others. It was a Sweet Corn Spoonbread Casserole fail! I almost gave up, but something told me there was potential. So, I tweaked and experimented, adding a little more of this, a little less of that, until I finally landed on the perfect balance of sweet, savory, and creamy. It was my ‘aha’ moment, the moment I understood the magic of Sweet Corn Spoonbread Casserole.

What I love most about this recipe is how simple it is. Seriously, even on the busiest weeknights, I can throw this together in minutes. And it’s a crowd-pleaser every single time. It pairs perfectly with everything from grilled chicken to pulled pork, and it’s always a hit at potlucks. Plus, my kids actually ask for it, which, let’s be honest, is a major win in my book! It is even better than my candy corn pretzel bites! I got this recipe from my friend over at Sweet Corn Spoon Bread – Southern Bite!

Cooking, for me, is about creating memories and sharing love through food. It’s about taking simple ingredients and turning them into something special. And this Sweet Corn Spoonbread Casserole embodies that philosophy perfectly.

So, grab your apron, preheat your oven, and let’s get cooking! I promise, this is one recipe you’ll be making again and again. I am sure that this recipe is even easier than my sausage sweet potato kale soup!

What You’ll Need for This Sweet Corn Spoonbread Casserole

Alright, let’s gather our ingredients. Don’t worry, nothing fancy here – just good, wholesome stuff that you probably already have in your pantry. This is what makes this Sweet Corn Spoonbread Casserole so approachable.

Here’s what you’ll need:

1 (15 ounce) can of creamed corn – I always use a good quality creamed corn for my Sweet Corn Spoonbread Casserole. It makes a big difference in the overall flavor and texture.
1 (14.75 ounce) can of sweet corn, drained – Make sure it’s well-drained! Extra liquid will make your casserole too watery.
1 cup sour cream – Full fat is best for that creamy texture, but you can use low-fat if you prefer. I always make sure to grab mine from my local farmers market!
1 cup milk – Whole milk adds richness, but any kind will work in this Sweet Corn Spoonbread Casserole.
1 cup yellow cornmeal – I prefer a medium-grind cornmeal for a bit of texture, but fine-grind works too.
1/2 cup (1 stick) unsalted butter, melted – Don’t skip the butter! It adds so much flavor and richness. I usually melt mine in the microwave for convenience, but you can also melt it in a saucepan on the stove.
2 large eggs, lightly beaten – These help bind everything together. I get mine straight from my neighbor’s chicken coop!
1 teaspoon sugar – Just a touch to enhance the sweetness of the corn. My little kitchen secret to the perfect Sweet Corn Spoonbread Casserole is to add a tad bit of honey as well!
1 teaspoon salt – To balance the sweetness and bring out the flavors.
1/2 teaspoon black pepper – A little pepper adds a nice savory note. It is the key to the perfect Sweet Cornbread Casserole!

Shopping Tips:

When making Sweet Corn Spoonbread Casserole, you can usually find canned corn on sale, especially around holidays like Thanksgiving and Christmas. Stock up then to save some money!
Sour cream can sometimes be pricey. Check for store brands – they’re often just as good as the name brands and cost less.

Kitchen Wisdom:

Here’s a Sweet Corn Spoonbread Casserole trick I learned: if you want to add a little extra flavor, try browning the butter before adding it to the mixture. It gives the casserole a nutty, caramelized taste.

Prep Shortcuts:

For a busy weeknight, you can measure out all the dry ingredients ahead of time and store them in a container. Then, when you’re ready to bake, just whisk them together and add the wet ingredients.

Storage Tips:

If you have leftover ingredients, store the canned corn in an airtight container in the refrigerator. The butter should be kept in the fridge, of course! I usually freeze my leftover sweet corn and cornbread!

Let’s Make This Sweet Corn Spoonbread Casserole Together

Okay, friend, it’s time to get our hands dirty! Don’t worry, this Sweet Corn Spoonbread Casserole is super easy to make. Just follow along, and we’ll have a delicious casserole in no time.

Preheat your oven to 350°F (175°C). While the oven is heating, grease a 9×13 inch baking dish. I like to use butter for this because it adds extra flavor, but cooking spray works too.
In a large bowl, combine the creamed corn, drained sweet corn, sour cream, milk, melted butter, eggs, sugar, salt, and pepper. Whisk everything together until it’s well combined.
Gradually add the cornmeal to the wet ingredients, whisking constantly to avoid lumps. Make sure there are no lumps to ensure a smooth Sweet Corn Spoonbread Casserole texture. This is super important!
Pour the mixture into the prepared baking dish. Spread it out evenly so it cooks evenly.
Bake for 45-50 minutes, or until the casserole is golden brown and set. You can check for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready. I learned the hard way with Sweet Corn Spoonbread Casserole that underbaking it results in a soggy mess, so make sure it’s fully cooked!
Let the casserole cool for a few minutes before serving. This allows it to set up a bit more and makes it easier to slice.

Personal Sweet Corn Spoonbread Casserole Cooking Tips:

I learned the hard way with Sweet Corn Spoonbread Casserole that the baking time can vary depending on your oven. Start checking it around 40 minutes to make sure it doesn’t overbake.
If you want to add a little extra flavor, try stirring in some shredded cheddar cheese or chopped green onions before baking.

Timing from My Sweet Corn Spoonbread Casserole Experience:

In my kitchen, Sweet Corn Spoonbread Casserole usually takes about 10 minutes to prep and 45-50 minutes to bake. So, you can have a delicious side dish on the table in about an hour!

Reassuring Notes:

Don’t worry if your Sweet Corn Spoonbread Casserole jiggles a little bit when you take it out of the oven. It will firm up as it cools.
If the top starts to brown too quickly, you can tent it with foil during the last 15 minutes of baking.

What I Do While Making Sweet Corn Spoonbread Casserole:

While the Sweet Corn Spoonbread Casserole is cooking, I usually tidy up the kitchen or start prepping the rest of the meal. Sometimes, I’ll even sneak in a quick episode of my favorite show!

Sensory Cues for Sweet Corn Spoonbread Casserole:

Your Sweet Corn Spoonbread Casserole should smell like sweet corn, butter, and a hint of baked goodness. The top should be golden brown and slightly crusty.

Family-Tested Sweet Corn Spoonbread Casserole Shortcuts:

If you’re really short on time, you can use a store-bought cornbread mix instead of making the batter from scratch. Just follow the package directions and add the creamed corn, sweet corn, and sour cream. I always buy mine from Trader Joe’s!

How I Love to Serve This Sweet Corn Spoonbread Casserole

Alright, our Sweet Corn Spoonbread Casserole is out of the oven, golden brown, and smelling absolutely divine. Now, let’s talk about how to serve it and make it a star of your meal.

My family loves this Sweet Corn Spoonbread Casserole when I serve it alongside grilled chicken or barbecue ribs. The sweetness of the corn complements the savory flavors of the meat perfectly. It’s also a great addition to any holiday meal, especially Thanksgiving and Christmas.

Go-To Side Dishes:

Coleslaw: The cool, creamy coleslaw provides a nice contrast to the warm, rich Sweet Corn Spoonbread Casserole.
Green beans: A simple side of green beans adds a touch of freshness and color to the plate.
Mac and cheese: If you are looking for an additional dish, my maple glazed chicken with sweet potatoes is a great choice!

Occasions When I Make Sweet Corn Spoonbread Casserole:

This Sweet Corn Spoonbread Casserole is perfect for potlucks, family gatherings, and holiday meals. It’s always a crowd-pleaser, and it’s easy to transport.
I also like to make it on busy weeknights when I need a quick and easy side dish.

Presentation Tips:

For a pretty presentation, sprinkle a little chopped parsley or green onions over the top of the Sweet Corn Spoonbread Casserole before serving.
You can also serve it in individual ramekins for a more elegant look.

Leftover Sweet Corn Spoonbread Casserole Ideas:

If you have extra Sweet Corn Spoonbread Casserole, you can reheat it in the microwave or oven. It’s also delicious cold!
You can also use it to make corn cakes or fritters. Just mix it with a little flour and an egg, then fry it in a pan until golden brown.

Seasonal Sweet Corn Spoonbread Casserole Variations:

In the fall, I like to add a little pumpkin puree and pumpkin spice to the batter for a festive twist.
In the summer, I like to use fresh corn kernels instead of canned corn.

Guest Reactions to My Sweet Corn Spoonbread Casserole:

Friends always ask for this Sweet Corn Spoonbread Casserole recipe whenever I make it for a potluck or party. It’s always a hit! My friends over at Sweet Corn Spoonbread Casserole • The View from Great Island have a similar recipe!

Your Sweet Corn Spoonbread Casserole Questions Answered

I know you’re probably brimming with questions about this delicious Sweet Corn Spoonbread Casserole. So, let’s dive into some frequently asked questions I’ve gotten from friends, family, and readers over the years. Consider this your personal Sweet Corn Spoonbread Casserole troubleshooting guide!

Q: Can I use frozen corn instead of canned corn?

A: Absolutely! Just make sure to thaw the corn completely and drain any excess liquid before adding it to the batter. I actually prefer using frozen corn sometimes because it tends to be a bit sweeter than canned. It gives the Sweet Corn Spoonbread Casserole a lovely fresh taste!

Q: Can I make this Sweet Corn Spoonbread Casserole ahead of time?

A: Yes, you can! You can prepare the batter up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, just give it a good stir and pour it into the baking dish. You might need to add a few minutes to the baking time since the batter will be cold.

Q: Can I add cheese to this Cheesy Cornbread Casserole?

A: You bet! Cheese is a fantastic addition to this Sweet Corn Spoonbread Casserole. I recommend using cheddar, Monterey Jack, or even a little bit of pepper jack for a spicy kick. Just stir in about a cup of shredded cheese into the batter before baking.

Q: My Sweet Corn Spoonbread Casserole is too dry. What did I do wrong?

A: This usually happens when the casserole is overbaked. Make sure you’re checking it regularly after 40 minutes and taking it out of the oven as soon as it’s set. Also, make sure you’re using enough sour cream and milk in the batter.

Q: My Herb Cornbread Casserole is too runny. How can I fix it?

A: This usually means there’s too much liquid in the batter. Make sure you’re draining the canned corn really well. You can also try adding a tablespoon or two of cornstarch to the batter to help thicken it up.

Q: Can I make this Sweet Corn Spoonbread Casserole without sour cream?

A: Yes, you can substitute the sour cream with plain Greek yogurt or even mayonnaise. The texture will be slightly different, but it will still be delicious.

Q: Can I add other vegetables to this Spicy Cornbread Casserole?

A: Absolutely! This Sweet Corn Spoonbread Casserole is a great base for adding other vegetables. I’ve tried adding chopped bell peppers, onions, and even jalapenos for a spicy kick. Just make sure to chop the vegetables finely and saute them before adding them to the batter. You know what I do when my Sweet Corn Spoonbread Casserole doesn’t come out right? I call my mom! For more tips, here is a post about this over at This easy Sweet Corn Spoon Bread is a favorite at our house. Some ….

My Final Thoughts on This Sweet Corn Spoonbread Casserole

Well, friend, we’ve reached the end of our Sweet Corn Spoonbread Casserole journey. I truly hope you’ve enjoyed this little cooking adventure with me. This recipe holds a special place in my heart because it’s a reminder of family, love, and the simple joy of sharing a delicious meal together.

This Sweet Corn Spoonbread Casserole is more than just a recipe; it’s a memory. It’s the taste of holidays, the warmth of family gatherings, and the satisfaction of creating something special with my own two hands. It is the perfect recipe for my family!

My Sweet Corn Spoonbread Casserole Pro Tips:

Don’t overbake it! Keep a close eye on it and take it out of the oven as soon as it’s set.
Use good quality ingredients. It really makes a difference in the overall flavor.
Don’t be afraid to experiment! Add your own personal touch to make it your own.

Sweet Corn Spoonbread Casserole Variations We’ve Tried:

Spicy Cornbread Casserole: Add chopped jalapenos and a pinch of cayenne pepper for a spicy kick.
Cheesy Cornbread Casserole: Stir in a cup of shredded cheddar cheese before baking.
Herb Cornbread Casserole: Add chopped fresh herbs like thyme, rosemary, and chives for a savory twist.

My son loves the cheesy version, while my daughter prefers the classic recipe. And my husband? He loves them all! I usually make my sausage sweet potato kale soup, or my favorite recipes in my recipe book as well!

I encourage you to make this Sweet Corn Spoonbread Casserole your own. Add your favorite ingredients, experiment with different flavors, and most importantly, have fun! Cooking should be a joyful experience, not a chore.

I hope that this Sweet Corn Spoonbread Casserole brings as much joy and warmth to your family as it has to mine. Remember, the best meals are the ones shared with loved ones. This recipe is also super easy, almost as easy as my candy corn pretzel bites!

So go ahead, give it a try. I know you’ll love it! Happy cooking! And let me know how your Sweet Corn Spoonbread Casserole turns out!

Sweet Corn Spoonbread Casserole

Print Recipe

This Sweet Corn Spoonbread Casserole is a comforting and flavorful side dish, perfect for potlucks or a cozy family meal. It combines the sweetness of corn with a creamy, bread-like texture that everyone will love.

Author: Liliana
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 8 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

2 (14.75 ounce) cans creamed corn
1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
1 cup milk
1 cup yellow cornmeal
1/2 cup butter, melted
2 large eggs, lightly beaten
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine creamed corn, whole kernel corn, sour cream, and milk.
In a separate bowl, whisk together cornmeal, melted butter, eggs, sugar, baking powder, and salt.
Add the wet ingredients to the dry ingredients and stir until just combined.
Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Notes

For an extra touch, sprinkle shredded cheddar cheese on top during the last 10 minutes of baking.