Cheese Corn Spoon Bread Recipe -
Cheese Corn Spoon Bread Recipe
  • READY IN 1 hr

Cheese Corn Spoon Bread

Recipe by  

"Although isn't a traditional Thanksgiving dish, our family has been enjoying it for years."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. Mix well and pour into the prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.
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Reviews More Reviews

Most Helpful Positive Review
Jun 13, 2008

This ended up being a soft set consistency (which is perfect spoon bread) and was good but needs tweaking as it was a bit bland. Next time I will add a more strongly flavored cheese (pepper jack) and a can of green chiles for some extra spice. The texture and the flavor was PERFECT (be sure not to overbake this). If you use the Jiffy corn bread mix which already had sugar in it, don't add more sugar! The creamed corn will add additional sweetness and if you add more sugar it will taste like a dessert bread instead of a savory one.

Most Helpful Critical Review
Aug 11, 2003

Easy recipe. Definately needs sugar and I'm not so crazy about the whole kernel corn. Okay recipe but I'll keep looking.

Feb 23, 2004

This was really good but I did make a few changes. I added 1/4 cup sugar and mixed the cheese in the batter instead of on top for last 10-15 mins. I also used a casserole blend cheese rather than swiss. I was very pleased with the results. This recipe is definitely a keeper for me. Thanks!

Dec 21, 2008

I made this for my company potluck and it was a huge hit. I'm not a huge fan of Swiss Cheese with cornbread, so I used a mild cheddar, and I baked it into the bread instead of topping it. It was amazing.

Oct 04, 2003

This is a fun recipe but it needs two modifications. First, don't add the cheese until after the whole thing is done. If you bake it for ten minutes with the cheese on top, it turns into a nasty hard cheese crust. Second, add some sugar. It needs a little bit of sweetness. I don't know how much, though.

Nov 06, 2008

Super yummy, just a quick note, one time when I went to make this I was out of sour cream (DREAD!!!) but substitued with cottage cheese and it still turned out fabulous! Goes well with enchiladas, chili, etc!

Sep 27, 2010

I doubled the recipe and added a package of taco seasoning and small can of sliced black olives to give it a mexican zing. It was very good! Made it tonight with my baked seasoned pork steak.

Feb 25, 2005

I usually do not top this with cheese and it is still delicious.


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  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 54.6 g
  • 18%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 36 g
  • 55%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 1317 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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