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Sweet Golden Cornbread Casserole: Holiday Spoonbread

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 1 box (8.5 oz / 240g) yellow cornbread muffin mix (Jiffy or similar)
  • 1 can (14.75 oz / 418g) cream-style sweet corn undrained
  • 1 can (15.25 oz / 432g) whole kernel sweet corn drained thoroughly
  • 1 cup (240g) cultured sour cream full fat
  • 1/2 cup (115g) unsalted butter melted and cooled slightly
  • 2 large eggs room temperature, lightly beaten
  • 1.5 tbsp pure honey enhances sweet corn sweetness
  • 1/4 tsp fine sea salt
  • whipped honey butter or fresh chopped chives optional, for serving garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch, 9x9-inch, or 2-quart baking dish with 1 tablespoon softened butter.
  2. In a large mixing bowl, whisk together the melted unsalted butter, sour cream, lightly beaten eggs, honey, and fine sea salt until smooth and uniform.
  3. Add the undrained cream-style sweet corn and the thoroughly drained whole kernel sweet corn. Stir to combine.
  4. Sprinkle the dry cornbread mix over the corn mixture. Gently fold with a rubber spatula just until dry ingredients are moistened (do not overmix).
  5. Spread the batter evenly into the prepared baking dish.
  6. Bake uncovered at 350°F (175°C) for 45 to 55 minutes, until the top is deep golden brown and the edges are set and bubbly, with a slight, gentle jiggle in the very center.
  7. Remove from the oven and let rest on a wire rack for 10 minutes to allow the custard to set before serving warm with scoops of honey butter!

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 62mgSodium: 340mgPotassium: 180mgFiber: 2gSugar: 11gVitamin A: 390IUVitamin C: 4mgCalcium: 45mgIron: 1.2mg

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