• 1 (8.5 ounce) package corn muffin mix (I use Jiffy)
  • 1 (14.75 ounce) can creamed corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 3 eggs
  • ½ teaspoon salt

A warm and satisfying twist on traditional corn bread

Tales of the Dinner Belle

By Brenda Stanley

So often we rely on pasta, rice, or vegetables as our side dishes and while this are great options, I like to mix things up a bit. My southern spoonbread is sweet and hearty and so easy to make, and it’s a great side for just about any meal. The corn gives this dish a wonderful crunchy texture, and the sour cream adds both creamy and tangy flavor. This recipe is also great for large groups and potlucks. If you enjoy hearty and satisfying southern dishes, this one is sure to please.

Belle’s Southern Spoonbread

1 (8.5 ounce) package corn muffin mix (I use Jiffy)

1 (14.75 ounce) can creamed corn

1 (15 ounce) can whole kernel corn, drained

1/2 cup butter, melted

1 cup sour cream

3 eggs

½ teaspoon salt

Preheat the oven to 375° and lightly grease a 2-quart casserole dish with nonstick cooking spray. In a large bowl, combine the ingredients and mix well. Pour the mixture into the casserole dish. Bake 35 to 40 minutes, or until the spoon bread is golden brown and set.