Make-Ahead Corn Spoonbread
My grandma used to always make this make-ahead corn spoonbread recipe 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.
Servings: 8
Equipment
- 13x9-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 13x9-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
Store the spoonbread in the fridge for up to 4 days.
How to Make Ahead
- 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
Nutrition
Calories: 1464kcal | Carbohydrates: 13g | Protein: 23g | Fat: 149g | Saturated Fat: 86g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 39g | Trans Fat: 4g | Cholesterol: 871mg | Sodium: 2164mg | Potassium: 501mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 4984IU | Vitamin C: 2mg | Calcium: 335mg | Iron: 3mg
