5 stars (8 ratings)
74 Comments »
Jump to Recipe Pin Recipe
This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It’s to die for!
Shut the front door because my Thanksgiving is set. Just serve me this spoonbread and I am good to go until Thanksgiving 2016.I mean, it’s cornbread on crack.
With three different types of corn, sour cream and butter, nothing can go wrong here. Nothing.
Althoughit may be best to hoard half of this for yourself, preferably that creamy center because that center is absolute gold.
Maybe you can fib a little and tell your guests that the edges are the best part. And then keep the center all to yourself. I won’t tell if you won’t.
Sweet Corn Spoonbread
Yield: 6 servings
Prep: 10 minutes minutes
Cook: 25 minutes minutes
Total: 35 minutes minutes
This is basically cornbread on crack with the most amazing creamy, buttery center that just melts in your mouth. It's to die for!
5 stars (8 ratings)
Print Recipe Pin Recipe Leave a Review
Ingredients
- 1 8.5-ounce package JIFFY Corn Muffin Mix
- 1 14.75-ounce can cream style corn
- 1 cup corn kernels, frozen, canned or roasted
- ½ cup sour cream
- ½ cup plain yogurt*
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons sugar
- ¼ teaspoon salt
Instructions
Preheat oven to 375degrees F. Lightly oil a 12-inch oven-proofskillet or coat with nonstick spray.
In a large bowl, combine JIFFY Corn Muffin Mix, cream style corn, corn kernels, sour cream, yogurt, butter, eggs, sugar and salt.
Spread cornmixture into the prepared skillet. Place into oven and bake until golden brown and set, about 20-25minutes.
Serve warm.
Notes
*Sour cream can be substituted.
Adapted from Southern Bite
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on November 24, 2015under appetizer, christmas, fall, side dish, thanksgiving
74 CommentsLeave a Comment »
Want to Save this Recipe for Later?
Enter your email below and we'll send it straight to your inbox! Plus, you can sign up to receive quick and easy weeknight dinners every week.
Leave a Reply
74 comments -
Jaime — November 21, 2023 @ 11:16 AM Reply
I’ve been making this recipe for the last 5 or so years and it’s a hit every time!
-
Chungah @ Damn Delicious — November 21, 2023 @ 12:10 PM Reply
We love hearing that. Thank you for sharing, Jaime!
-
Malene D. — December 24, 2022 @ 8:48 AM Reply
Literally the BEST cornbread on the planet! I’ve been using this recipe for a couple of years and actually get requests to make it for family gatherings. THANK YOU for this amazingly delicious recipe!!
-
Arya — December 13, 2022 @ 10:55 AM Reply
yummy and easy to make! i made it in a 8×8 pan and i had to bake it well over 45 mins. Delicious!! maybe i will add some warm honey to it afterwards
-
MV — November 28, 2022 @ 12:38 PM Reply
Love this recipe! Reminds me of the spoonbread from restaurants in Williamsburg, VA.
-
Cora — July 18, 2022 @ 12:16 PM Reply
Love the spoon bread that’s how I made mine yrs ago can’t remember the amt of ingredients, but glad I found this. I looked at a lot of recipes and kept searching, but instead of yogurt, I used Cultured buttermilk I’m getting ready to make this recipe!
-
Sheri Letwin — November 14, 2021 @ 11:09 AM Reply
Can I use Bob’s Red Mill Cornmeal for this recipe????
-
Lisa T — November 3, 2021 @ 6:56 AM Reply
I’ve been making this for years with a couple of small changes – but basically the same.
BUT, my biggest change is to skip the salt and add crumbled bacon. Trust me on this!!
-
Shanna Coan — November 3, 2021 @ 6:46 AM Reply
I make this every Thanksgiving and Christmas. But, instead of the yogurt and sour cream, I use a container of French Onion Dip! So Yummy!!! My kids would rather have this than the dressing!
-
Cindy — December 23, 2020 @ 8:24 AM Reply
Have made this several times for family get-togethers and had to provide recipe since everyone raved about it. It’s become a family favorite.
-
Katie — December 20, 2020 @ 9:16 AM Reply
We LOVE this recipe! Perfect as is except we usually cook it longer! Maybe it’s the pan/our oven but we find it takes about 40 minutes or about an hour if I make a double batch! I usually do all sour cream and no yogurt just because it’s what’s in our refrigerator!
-
Barry — October 6, 2020 @ 4:32 PM Reply
I make this often
Add green chilis and cheese
Several proposals
Just saying
-
Linsey — June 6, 2020 @ 1:25 PM Reply
Hands down- this is the BEST corn bread I have ever made. The creamed style corn is the star of this dish. My family DEVOURS this. Look no further, you must make this at your next family gathering! But hey, who really needs a reason to make cornbread?
-
Patty — November 23, 2019 @ 9:43 AM Reply
AMAZING!!!
Can this be made ahead of time and frozen?
-
Cori Robertson — May 9, 2019 @ 1:20 PM Reply
This is a great basic recipe. It begs you to add other items depending upon what you’re serving as your main dish. Today, I’ve got turkey chili so I added some cheese in the mix. Now that I think of it I should have added Hatch chili’s and bacon. Next time.
-
Hannah — January 8, 2018 @ 11:40 AM Reply
I made this yesterday and shut the front door is right! AHHHhhh-mazing!!! This is a keeper. Thank you.
-
Anastasia — November 15, 2017 @ 5:25 AM Reply
This recipe sounds amazing, can’t wait to try! Can I cook in a cast iron skillet? Thanx ahead of time, and Happy Holidays ☺
-
Chungah — November 15, 2017 @ 8:51 AM Reply
Yes, absolutely!
-
Sara — October 8, 2017 @ 12:30 PM Reply
Would this work as a possible chili bake topper (baking it right on top of the chili)?
-
Chungah — October 9, 2017 @ 7:13 AM Reply
Yes, that sounds amazing!
-
Carolyn — March 5, 2017 @ 9:46 AM Reply
This is like the “corn pudding” recipe I have, I add shredded cheese, SUPER
-
Monica — March 4, 2017 @ 6:47 AM Reply
I’m having folks over for a “Mexican Fiesta” dinner tonight and we’re going to eat around 6. It’s now 10 am. Can I make this ahead of time and just put it back in the oven later to warm it up? I’m trying to get as much as I can get done now.
-
Chungah — March 4, 2017 @ 9:54 PM Reply
Yes, absolutely. What a great idea!
-
Trish I — November 16, 2018 @ 4:39 PM Reply
I also am interested in doing this for Thanksgiving but need to do as much ahead as possible so my oven is freed up for the most part on the morning of Thanksg. What are your do-ahead recommendations if any? I realize it is best fresh out of the oven, but how about next best thing?
-
Chungah @ Damn Delicious — November 16, 2018 @ 4:43 PM Reply
It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.
-
Cathy Burtless — January 17, 2017 @ 5:29 AM Reply
this looks delicious and a great complete to chili. can i double the recipe in a 9×13 pan? and how long would i bake it?
-
Chungah — January 18, 2017 @ 6:49 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Sheri — November 25, 2016 @ 8:45 AM Reply
See AlsoCheesy Sous Vide Egg Bites We grew up on this in Iowa. My mother made it for all get-togethers & holidays. I have never been able to duplicate the same flavor, though I watched her 1000 times.
Thanks!!
-
Sara — November 23, 2016 @ 12:15 PM Reply
I know this is probably a dumb question. I drain the juice out of the regular corn kernels right?
-
Chungah — December 15, 2016 @ 10:13 AM Reply
Yes!
-
Megan — October 18, 2017 @ 9:29 AM Reply
Do I drain the creamed corn?
-
Chungah — October 19, 2017 @ 4:35 PM Reply
No, the creamed corn is not drained.
-
LL — November 17, 2016 @ 10:36 AM Reply
Can this recipe be doubled? If so, what size baking dish should I use, and will the cooking time vary?
-
Chungah — November 19, 2016 @ 8:49 AM Reply
Yes, absolutely. You can use a 9×13 baking dish.
-
Kim — November 16, 2016 @ 8:35 AM Reply
Have you tried putting diced chile’s in the recipe? I normally add these to my cornbread, but not sure how they would work in this recipe.
-
Chungah — November 18, 2016 @ 7:20 AM Reply
I actually have not but it sounds amazing!
-
Nora — November 3, 2016 @ 9:15 AM Reply
This looks amazing. Question, can I just use extra frozen corn instead of the cream corn version?
-
Chungah — November 3, 2016 @ 5:39 PM Reply
I recommend using the creamed corn version as it is a crucial ingredient to this recipe.
-
Bronwyn — October 10, 2016 @ 1:29 PM Reply
Can this be made ahead to bring to a potluck? It says “serve immediately”. That’s why I ask.
Thanks 🙂
-
Chungah — October 11, 2016 @ 3:15 PM Reply
It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.
-
Sarah — July 26, 2016 @ 2:40 PM Reply
I tried this and it was super soupy in the middle after 25 minutes! It eventually cooked after about 40 minutes, I wonder what I did wrong?
-
Chungah — July 28, 2016 @ 2:14 PM Reply
Perhaps your oven thermometer is not properly calibrated? This can severely affect cooking time!
-
Megan — May 20, 2016 @ 9:26 AM Reply
I made this recipe last night using the yogurt and it was so yummy. I used a 9×9 dish because I didn’t have a 12×12 and had to bake it longer because it was much thicker. It reheats beautifully too! Thank you for another winning recipe.
-
Rocky — January 23, 2016 @ 3:37 PM Reply
I came across this post when I was looking for a sweeter cornbread. Traditional ones are just too dry for me. The only changes I made was subbing the can of regular corn with one that contained jalapeños for an extra bite. I also needed an extra 10 minutes for it to set. Aside from that this recipe was fabulous. I’m on Atkins. One piece was all I was allowing myself. Five pieces later and I’ve blown my diet and its so worth it. Thanks for the recipe.
-
Sarah — January 17, 2016 @ 1:45 PM Reply
Love! I just made this and subbed the yogurt with more sour cream. Very easy and quick to make. Definitely will be making again.
-
Susan P — December 25, 2015 @ 12:00 PM Reply
It was very good. I had to cook it a little longer, but I also had potatoes in the oven at the same time. Can’t wait til I’m no longer full, so I can eat more.
-
Afton — December 4, 2015 @ 9:46 AM Reply
I made this last night and my husband said it was his favorite thing on the plate! thanks for a great dish
-
Bridget — December 2, 2015 @ 3:08 PM Reply
I made this for thanksgiving and everyone loved it!! thank you!!!
-
Erin @ The Spiffy Cookie — November 30, 2015 @ 6:53 PM Reply
Hello yummy! This is very similar to my corn spoon bread recipe but I need to try baking it in a skillet next time!
-
Natalie — November 29, 2015 @ 4:58 PM Reply
I don’t have a over proof skillet. Could I just use a baking dish?
-
Chungah — November 29, 2015 @ 4:59 PM Reply
Yes, absolutely.
-
Natalie — November 29, 2015 @ 5:34 PM Reply
*Oven.
-
Ruth — November 29, 2015 @ 11:15 AM Reply
I made this for Thanksgiving and everyone loved it. Thanks, I am always happy to see you in my email box.
-
Mama O — November 29, 2015 @ 4:17 AM Reply
This was delicious! All my sisters and brother asked for recipe!! Was a huge hit at thanksgiving!!! Thank you!
-
Wan — November 26, 2015 @ 7:36 PM Reply
Just looking at the pictures of this I can almost taste it! You would think having corn bread with actual corn kernels in it would be weird, but it’s pretty much the best thing ever.
-
Lisa — November 26, 2015 @ 1:26 PM Reply
I can’t find the ready made mix. I was just wondering if I could use just cornmeal, or should I find a corn muffin recipe?
-
Chungah — November 26, 2015 @ 8:22 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
-
Joshua Hampton — November 26, 2015 @ 4:22 AM Reply
Oh, yeah. I’ve made extras of this spoonbread and hoarded it, all for me to enjoy later.
-
Chels — November 25, 2015 @ 9:43 PM Reply
I love how perfect and delicious this looks.
-
Ruth — November 25, 2015 @ 7:50 PM Reply
Couldn’t resist making this after reading it this morning – the taste was really nice and so easy to make. I made it in a non stick skillet and cooked it 30 mins. – this was my entire dinner – love it. (right up there with your best recipe ever –SPICY PARMESAN SHRIMP PASTA) You make me look good! 🙂
-
Belinda — November 25, 2015 @ 12:51 PM Reply
You mentioned the yoghurt can be substituted for sour cream, can the sour cream be substituted for yoghurt?
-
Chungah — November 25, 2015 @ 12:51 PM Reply
The sour cream can be substituted for yogurt.
-
Lindsay — November 25, 2015 @ 11:38 AM Reply
Would this work in a crock pot, for maybe 4 hours on low?
-
Chungah — November 25, 2015 @ 12:39 PM Reply
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
-
April — October 20, 2017 @ 11:35 AM Reply
Lindsay, did you try this? I was wondering the same thing.
-
Laura — November 25, 2015 @ 8:40 AM Reply
I will be making this soon, for sure! Question, though, would it change it too much to leave out the sugar? I’m wanting a really savory bread.
-
Chungah — November 25, 2015 @ 12:38 PM Reply
This is actually more on the savory side – the sugar just adds a hint of sweetness.
-
Vicki — November 17, 2017 @ 9:49 AM Reply
I leave out the sugar and it’s fine!
-
Yasmin — November 25, 2015 @ 7:12 AM Reply
What can I substitute in place of the corn muffin mix as it is not available in my country
-
Chungah — November 25, 2015 @ 12:41 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
-
Megan — November 25, 2015 @ 6:48 AM Reply
Looks amazing. Do you think this could be cooked in a glass/porcelain Pyrex dish instead of the skillet? The skillet is hard to transport in my “keep warm” containers.
-
Chungah — November 25, 2015 @ 12:39 PM Reply
Yes, absolutely.
-
Janine — November 25, 2015 @ 2:13 AM Reply
We do not have the muffin mix in SA. Can it preferably be left out or must it be substituted with something else ?
-
Chungah — November 25, 2015 @ 12:41 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
Jaime — November 21, 2023 @ 11:16 AM Reply
I’ve been making this recipe for the last 5 or so years and it’s a hit every time!
-
Chungah @ Damn Delicious — November 21, 2023 @ 12:10 PM Reply
We love hearing that. Thank you for sharing, Jaime!
Malene D. — December 24, 2022 @ 8:48 AM Reply
Literally the BEST cornbread on the planet! I’ve been using this recipe for a couple of years and actually get requests to make it for family gatherings. THANK YOU for this amazingly delicious recipe!!
Arya — December 13, 2022 @ 10:55 AM Reply
yummy and easy to make! i made it in a 8×8 pan and i had to bake it well over 45 mins. Delicious!! maybe i will add some warm honey to it afterwards
MV — November 28, 2022 @ 12:38 PM Reply
Love this recipe! Reminds me of the spoonbread from restaurants in Williamsburg, VA.
Cora — July 18, 2022 @ 12:16 PM Reply
Love the spoon bread that’s how I made mine yrs ago can’t remember the amt of ingredients, but glad I found this. I looked at a lot of recipes and kept searching, but instead of yogurt, I used Cultured buttermilk I’m getting ready to make this recipe!
Sheri Letwin — November 14, 2021 @ 11:09 AM Reply
Can I use Bob’s Red Mill Cornmeal for this recipe????
Lisa T — November 3, 2021 @ 6:56 AM Reply
I’ve been making this for years with a couple of small changes – but basically the same.
BUT, my biggest change is to skip the salt and add crumbled bacon. Trust me on this!!
Shanna Coan — November 3, 2021 @ 6:46 AM Reply
I make this every Thanksgiving and Christmas. But, instead of the yogurt and sour cream, I use a container of French Onion Dip! So Yummy!!! My kids would rather have this than the dressing!
Cindy — December 23, 2020 @ 8:24 AM Reply
Have made this several times for family get-togethers and had to provide recipe since everyone raved about it. It’s become a family favorite.
Katie — December 20, 2020 @ 9:16 AM Reply
We LOVE this recipe! Perfect as is except we usually cook it longer! Maybe it’s the pan/our oven but we find it takes about 40 minutes or about an hour if I make a double batch! I usually do all sour cream and no yogurt just because it’s what’s in our refrigerator!
Barry — October 6, 2020 @ 4:32 PM Reply
I make this often
Add green chilis and cheese
Several proposals
Just saying
Linsey — June 6, 2020 @ 1:25 PM Reply
Hands down- this is the BEST corn bread I have ever made. The creamed style corn is the star of this dish. My family DEVOURS this. Look no further, you must make this at your next family gathering! But hey, who really needs a reason to make cornbread?
Patty — November 23, 2019 @ 9:43 AM Reply
AMAZING!!!
Can this be made ahead of time and frozen?
Cori Robertson — May 9, 2019 @ 1:20 PM Reply
This is a great basic recipe. It begs you to add other items depending upon what you’re serving as your main dish. Today, I’ve got turkey chili so I added some cheese in the mix. Now that I think of it I should have added Hatch chili’s and bacon. Next time.
Hannah — January 8, 2018 @ 11:40 AM Reply
I made this yesterday and shut the front door is right! AHHHhhh-mazing!!! This is a keeper. Thank you.
Anastasia — November 15, 2017 @ 5:25 AM Reply
This recipe sounds amazing, can’t wait to try! Can I cook in a cast iron skillet? Thanx ahead of time, and Happy Holidays ☺
-
Chungah — November 15, 2017 @ 8:51 AM Reply
Yes, absolutely!
Sara — October 8, 2017 @ 12:30 PM Reply
Would this work as a possible chili bake topper (baking it right on top of the chili)?
-
Chungah — October 9, 2017 @ 7:13 AM Reply
Yes, that sounds amazing!
Carolyn — March 5, 2017 @ 9:46 AM Reply
This is like the “corn pudding” recipe I have, I add shredded cheese, SUPER
Monica — March 4, 2017 @ 6:47 AM Reply
I’m having folks over for a “Mexican Fiesta” dinner tonight and we’re going to eat around 6. It’s now 10 am. Can I make this ahead of time and just put it back in the oven later to warm it up? I’m trying to get as much as I can get done now.
-
Chungah — March 4, 2017 @ 9:54 PM Reply
Yes, absolutely. What a great idea!
-
Trish I — November 16, 2018 @ 4:39 PM Reply
I also am interested in doing this for Thanksgiving but need to do as much ahead as possible so my oven is freed up for the most part on the morning of Thanksg. What are your do-ahead recommendations if any? I realize it is best fresh out of the oven, but how about next best thing?
-
Chungah @ Damn Delicious — November 16, 2018 @ 4:43 PM Reply
It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.
-
-
Cathy Burtless — January 17, 2017 @ 5:29 AM Reply
this looks delicious and a great complete to chili. can i double the recipe in a 9×13 pan? and how long would i bake it?
-
Chungah — January 18, 2017 @ 6:49 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Sheri — November 25, 2016 @ 8:45 AM Reply
We grew up on this in Iowa. My mother made it for all get-togethers & holidays. I have never been able to duplicate the same flavor, though I watched her 1000 times.
Thanks!!
Sara — November 23, 2016 @ 12:15 PM Reply
I know this is probably a dumb question. I drain the juice out of the regular corn kernels right?
-
Chungah — December 15, 2016 @ 10:13 AM Reply
Yes!
-
Megan — October 18, 2017 @ 9:29 AM Reply
Do I drain the creamed corn?
-
Chungah — October 19, 2017 @ 4:35 PM Reply
No, the creamed corn is not drained.
-
-
LL — November 17, 2016 @ 10:36 AM Reply
Can this recipe be doubled? If so, what size baking dish should I use, and will the cooking time vary?
-
Chungah — November 19, 2016 @ 8:49 AM Reply
Yes, absolutely. You can use a 9×13 baking dish.
Kim — November 16, 2016 @ 8:35 AM Reply
Have you tried putting diced chile’s in the recipe? I normally add these to my cornbread, but not sure how they would work in this recipe.
-
Chungah — November 18, 2016 @ 7:20 AM Reply
I actually have not but it sounds amazing!
Nora — November 3, 2016 @ 9:15 AM Reply
This looks amazing. Question, can I just use extra frozen corn instead of the cream corn version?
-
Chungah — November 3, 2016 @ 5:39 PM Reply
I recommend using the creamed corn version as it is a crucial ingredient to this recipe.
Bronwyn — October 10, 2016 @ 1:29 PM Reply
Can this be made ahead to bring to a potluck? It says “serve immediately”. That’s why I ask.
Thanks 🙂
-
Chungah — October 11, 2016 @ 3:15 PM Reply
It is best when served immediately (as it just melts away in your mouth) but you can also serve it at room temperature as needed.
Sarah — July 26, 2016 @ 2:40 PM Reply
I tried this and it was super soupy in the middle after 25 minutes! It eventually cooked after about 40 minutes, I wonder what I did wrong?
-
Chungah — July 28, 2016 @ 2:14 PM Reply
Perhaps your oven thermometer is not properly calibrated? This can severely affect cooking time!
Megan — May 20, 2016 @ 9:26 AM Reply
I made this recipe last night using the yogurt and it was so yummy. I used a 9×9 dish because I didn’t have a 12×12 and had to bake it longer because it was much thicker. It reheats beautifully too! Thank you for another winning recipe.
Rocky — January 23, 2016 @ 3:37 PM Reply
I came across this post when I was looking for a sweeter cornbread. Traditional ones are just too dry for me. The only changes I made was subbing the can of regular corn with one that contained jalapeños for an extra bite. I also needed an extra 10 minutes for it to set. Aside from that this recipe was fabulous. I’m on Atkins. One piece was all I was allowing myself. Five pieces later and I’ve blown my diet and its so worth it. Thanks for the recipe.
Sarah — January 17, 2016 @ 1:45 PM Reply
Love! I just made this and subbed the yogurt with more sour cream. Very easy and quick to make. Definitely will be making again.
Susan P — December 25, 2015 @ 12:00 PM Reply
It was very good. I had to cook it a little longer, but I also had potatoes in the oven at the same time. Can’t wait til I’m no longer full, so I can eat more.
Afton — December 4, 2015 @ 9:46 AM Reply
I made this last night and my husband said it was his favorite thing on the plate! thanks for a great dish
Bridget — December 2, 2015 @ 3:08 PM Reply
I made this for thanksgiving and everyone loved it!! thank you!!!
Erin @ The Spiffy Cookie — November 30, 2015 @ 6:53 PM Reply
Hello yummy! This is very similar to my corn spoon bread recipe but I need to try baking it in a skillet next time!
Natalie — November 29, 2015 @ 4:58 PM Reply
I don’t have a over proof skillet. Could I just use a baking dish?
-
Chungah — November 29, 2015 @ 4:59 PM Reply
Yes, absolutely.
-
Natalie — November 29, 2015 @ 5:34 PM Reply
*Oven.
Ruth — November 29, 2015 @ 11:15 AM Reply
I made this for Thanksgiving and everyone loved it. Thanks, I am always happy to see you in my email box.
Mama O — November 29, 2015 @ 4:17 AM Reply
This was delicious! All my sisters and brother asked for recipe!! Was a huge hit at thanksgiving!!! Thank you!
Wan — November 26, 2015 @ 7:36 PM Reply
Just looking at the pictures of this I can almost taste it! You would think having corn bread with actual corn kernels in it would be weird, but it’s pretty much the best thing ever.
Lisa — November 26, 2015 @ 1:26 PM Reply
I can’t find the ready made mix. I was just wondering if I could use just cornmeal, or should I find a corn muffin recipe?
-
Chungah — November 26, 2015 @ 8:22 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
Joshua Hampton — November 26, 2015 @ 4:22 AM Reply
Oh, yeah. I’ve made extras of this spoonbread and hoarded it, all for me to enjoy later.
Chels — November 25, 2015 @ 9:43 PM Reply
I love how perfect and delicious this looks.
Ruth — November 25, 2015 @ 7:50 PM Reply
Couldn’t resist making this after reading it this morning – the taste was really nice and so easy to make. I made it in a non stick skillet and cooked it 30 mins. – this was my entire dinner – love it. (right up there with your best recipe ever –SPICY PARMESAN SHRIMP PASTA) You make me look good! 🙂
Belinda — November 25, 2015 @ 12:51 PM Reply
You mentioned the yoghurt can be substituted for sour cream, can the sour cream be substituted for yoghurt?
-
Chungah — November 25, 2015 @ 12:51 PM Reply
The sour cream can be substituted for yogurt.
Lindsay — November 25, 2015 @ 11:38 AM Reply
Would this work in a crock pot, for maybe 4 hours on low?
-
Chungah — November 25, 2015 @ 12:39 PM Reply
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
-
April — October 20, 2017 @ 11:35 AM Reply
Lindsay, did you try this? I was wondering the same thing.
Laura — November 25, 2015 @ 8:40 AM Reply
I will be making this soon, for sure! Question, though, would it change it too much to leave out the sugar? I’m wanting a really savory bread.
-
Chungah — November 25, 2015 @ 12:38 PM Reply
This is actually more on the savory side – the sugar just adds a hint of sweetness.
-
Vicki — November 17, 2017 @ 9:49 AM Reply
I leave out the sugar and it’s fine!
Yasmin — November 25, 2015 @ 7:12 AM Reply
What can I substitute in place of the corn muffin mix as it is not available in my country
-
Chungah — November 25, 2015 @ 12:41 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
Megan — November 25, 2015 @ 6:48 AM Reply
Looks amazing. Do you think this could be cooked in a glass/porcelain Pyrex dish instead of the skillet? The skillet is hard to transport in my “keep warm” containers.
-
Chungah — November 25, 2015 @ 12:39 PM Reply
Yes, absolutely.
Janine — November 25, 2015 @ 2:13 AM Reply
We do not have the muffin mix in SA. Can it preferably be left out or must it be substituted with something else ?
-
Chungah — November 25, 2015 @ 12:41 PM Reply
There are many easy DIY Jiffy corn mix recipes available online that can be used instead.
