Description
This Spoon Bread Recipe is a comforting, moist corn casserole that combines the sweetness of creamed corn and whole kernel corn with a tender, slightly crumbly texture. Baked to perfection with a golden crust, it makes a delicious side dish perfect for any meal or holiday dinner.
Ingredients
Scale
Dry Ingredients
- 1¼ cups flour
- ¾ cup cornmeal
- ¼ cup sugar
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter, melted
- 2 eggs
- 1 (14.75-ounce) can creamed corn
- 1 (15-ounce) can whole kernel corn, drained
- 1¼ cups sour cream
Other
- Nonstick cooking spray
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and kosher salt until evenly combined. This ensures an even distribution of leavening and seasoning throughout the batter.
- Add Wet Ingredients: To the dry mixture, add the melted butter, eggs, creamed corn, drained whole kernel corn, and sour cream. Whisk everything together thoroughly until the batter is smooth and homogenous, with no lumps.
- Pour and Bake: Pour the batter into the prepared baking dish, smoothing out the top. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the edges develop a light golden-brown crust.
- Serve Warm: Remove from the oven and allow to cool slightly. Serve the spoon bread warm as a flavorful side dish to complement your meal.
Notes
- Use full-fat sour cream for the best creamy texture.
- Ensure the whole kernel corn is well drained to prevent a watery batter.
- For a sharper flavor, you can substitute half the sour cream with buttermilk.
- To make this dish gluten-free, use a gluten-free flour blend instead of regular flour.
- The spoon bread pairs wonderfully with roasted meats, barbecue, or fresh salads.
Nutrition
- Serving Size: 1 piece (about 1/12th of recipe)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
