It is almost Thanksgiving, which means time to start scheming the menu. I am lucky that my mum and nana still do most of the cooking for the big day. Shout out to those special ladies. But I always like to contribute by bringing my famous appetizer and a little something else, usually a side dish or dessert (or both!). Today I’m going to feature a side dish recipe I will be bringing to my festivities this year. I made this last year for the first time ever and it met with rave reviews. I’m predicting it’s going to be a crowd favorite again this year.
Sweet Corn Spoonbread
[Recipe courtesy of Southern Bite]
Serves 6-8
Ingredients:
- 1 (8.5 oz) package of Corn Muffin Mix (I used the classic JIFFY brand!)
- 1 (14.75 oz) can of cream style corn
- 1 (15 oz) can of whole kernel corn (drained!)
- 1 stick of butter, melted
- 1 cup sour cream
- 3 eggs
- 1/2 tsp salt
Instructions:
- Preheat the oven to 375 degrees.
- Lightly grease a 2 quart casserole dish with nonstick cooking spray (or something similar – I used a random hand-me-down Corning Ware dish that I wasn’t even positive of the volume. I took a risk and it paid off!)
- In a large bowl, combine all the ingredients and mix well.
- Pour the mixture into the casserole dish
- Bake 35-40 minutes or until it is set.
- Bring it to your family festivities or friendsgiving and bask in all the complements!
I stumbled on this recipe on Pinterest when looking for something different to make last year. I had never even heard of Spoonbread. I didn’t alter the recipe at all and it was delicious. I might add a little sugar next time to sweeten it up. Have any of you ever heard of Spoonbread before? What are you guys bringing to Thanksgiving festivities this year?
