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This make-ahead corn spoonbread recipe is from my grandma. She used to always make it for the holidays, and let me tell you, it is so good! It tastes like it took you all day to make, but I promise it won’t. It has six ingredients and only takes a few minutes to whip up. And the best part is that you can make it the day before the holiday and bake it right before serving. 🙌
❤️ Why You’ll Love This Make-Ahead Corn Spoonbread Recipe
This corn spoonbread 🌽 🍞 is a decadent side dish, perfect for Thanksgiving and other winter holidays. It’s creamy and delicious and pairs well with any main dish. You can prepare it ahead of time, making holiday cooking less stressful. Plus, it’s a crowd-pleaser that both kids and adults will love. 😋
🌽 Corn Spoonbread Ingredients
- Cornbread Mix: My grandma used the classic Jiffy mix for her spoon bread, but any brand will do if you have another favorite.
- Corn: Canned corn and cream-style corn add texture to the bread.
- Butter and Sour Cream make this cornbread creamy and decadent.
- Eggs bind the mixture together.
- Salt enhances the flavor.
👩🍳 How to Make Corn Spoonbread
- Combine the Ingredients: Stir the canned corn and melted butter together, add the sour cream and eggs, and then whisk in the cornbread mix and salt.
- Bake the spoonbread for 30 minutes at 350℉. Test that it’s ready by inserting a toothpick into the center. If it comes out clean, remove the dish from the oven.
- How to Serve: Let it cool for about 10 minutes before serving.
📹 Watch me make this easy spoon bread recipe.
🪄 Tips and Tricks
Here’s how to make this corn spoon bread a day early:
- Mix all the ingredients, pour it into the casserole dish, and refrigerate it overnight.
- Remove it from the oven, stir it, and bake according to the directions.
🗒 Substitutions
- Cornbread: If you have a favorite cornbread mix, feel free to use it instead of Jiffy. You’ll just need the dry ingredients, not the wet.
- Gluten-Free Corn Spoonbread: Buy a gluten-free cornbread mix.
🍽️ Best served with
This old-fashioned spoon bread is a classic on my family’s Thanksgiving table. Below are more of our favorite holiday dishes:
You can also serve it for a regular weeknight dinner with air fryer green beans and chicken drumsticks.
👝 How to Store Corn Spoonbread
Cover the dish with plastic wrap and refrigerate it for up to four days. You can reheat single servings in the microwave or warm a larger portion in the oven.
🤔 Common Questions
Spoonbread contains more dairy and eggs than cornbread, giving it a softer, creamier texture that requires a spoon to eat. Cornbread is firmer, so it can be eaten by hand.
Unlike cornbread, spoon bread will still be soft after 30 minutes of baking. To check, insert a toothpick in the center—if it comes out mostly clean, it’s done. If it’s still wet, bake for a few more minutes and test again.
Make-Ahead Corn Spoonbread
Equipment
- 13×9-inch baking dish
Ingredients
- 1 8.5-ounce package JIFFY Corn Muffin Mix
- 1 14.75-ounce can cream style corn
- 1 15-ounce can whole kernel corn, drained
- ½ cup butter, melted (1 stick)
- 1 cup sour cream
- 3 eggs
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Lightly butter your 13×9-inch baking dish.
- Stir the two cans of corn into the melted butter, followed by the sour cream and eggs. Then, whisk in the cornbread mix and salt.
- Pour the mixture into the buttered dish and bake for 30 minutes. It’ll look under-done, but insert a toothpick 2 inches in, and it should come out clean.
- Cool for 10 minutes and serve.
Notes
- Combine all the ingredients following the instructions above and pour the corn mixture into the baking dish. Cover and refrigerate overnight. The flavors will mingle and get even better!
- Remove from the fridge while you preheat the oven. Stir the mixture and bake according to the directions above.
- 1 cup gluten-free all-propose flour
- 1 cup gluten-free cornmeal
- ¼ cup granulated sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt