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Absolutely loaded with buttery sweet corn, this Corn Spoon Bread is pure southern comfort. This is the kind of side that greets you before you even open the oven door. And, you just know you’re going to find a second spoonful on your plate without quite knowing how it got there.

A horizontally aligned photo of a baking dish full of corn bread, with a metal spoon removing a serving.

Corn Spoon Bread

Corn is one of the most common vegetables in my cooking. I love how versatile it is. Savory, spicy, creamy, it just works. It doesn’t demand to be the star of the show. In fact, often it’s just a proud member of the supporting cast of characters. But, give it the spotlight, like in this corn spoon bread, and oh man does it shine.

The sweet corn really lifts the rich and buttery notes and makes them sing. Paired with a texture that is both creamy and fluffy, almost like a souffle, and it’s something worth writing home about. Year after year, I find myself making various versions of this dish for our biggest holiday feasts.

What is Spoonbread?

If you find yourself asking, “What is spoonbread?” then you’re in the right place. I’m new to this Southern dish, but I’ve spent my whole life eating corn pudding and cornbread. Spoon bread is kind of like a cross between the two.

It’s soft and moist, and almost custardy. Because of that, it’s served with a spoon, which gives it the name “spoon bread”. Now, my spoonbread recipe is fairly straightforward, and it’s slightly sweet because of the corn and the added sugar.

collage of process photos for spoon bread

Sweet Corn Spoon Bread

Don’t be afraid of using sugar in this sweet corn spoon bread. It lifts the natural sweetness of the corn higher, without making it overpowering. This sweetness makes it the perfect pairing for our heartiest meals. I love serving spoon bread alongside a spicy chili, whether it’s white chicken chili or a more traditional chili with ground beef.

And, there are endless variations to a recipe like spoonbread too. Some people like to add shredded cheese, chopped jalapenos, or even a blend of fresh herbs into spoonbread. As for me, I like to just let the corn take center stage.

The corn spoonbread has been removed from the oven. It is ready to serve.

Sweet Corn Spoon Bread Recipe

The base of this sweet corn spoon bread recipe starts with cornmeal. It’s a little coarser than flour, which helps give the end result such wonderful texture. As far as the corn goes, I know some people only use creamed corn in their spoon bread. But, I adore fresh corn in the summer and frozen corn in the winter. I think that it brings better texture to the dish, and makes the corn flavor a little brighter.

Spoon bread is really moist. And, so sometimes it can feel a little hard to tell when it’s finished. The key is for it to be set in the center. Just insert a toothpick, and make sure that it comes out clean. It’s ok for it to still have a little jiggle (and dang, if that’s not a Post-It worthy affirmation!).

Corn Spoon Bread Without Jiffy

Listen, I am not above a storebought shortcut in the kitchen. But, the truth is that sometimes, you run out. And, so I like having the option to make this recipe with just the staples in my pantry. So, this recipe is for corn spoon bread without the jiffy mix.

And, if I’m honest, I do like that I get to control the texture, the sweetness, and all that beautiful corn flavor that comes through, by deciding the ingredients myself instead of using Jiffy. The best part? It’s still really easy to throw together.

A metal spoon is removing a serving of corn spoon bread from the baking dish.

More Corn Recipes

Looking for more corn recipes? Well, look no further! Sweet corn, crisp peppers and onions, rich cream cheese, and spicy jalapenos are combined in this creamy fiesta corn dip to create a snack worthy of any occasion.

The tender pop of juicy sweet corn balances the mild acidity of peppers and onions in festive confetti corn. And, the simple goodness of fresh corn and other wholesome ingredients make scalloped corn a heartwarming Amish classic.

Tender pasta, fresh corn, and red onions are tossed with a creamy, spicy sauce of mayonnaise, lime, cilantro, and cotija cheese to create this Mexican street corn pasta salad. Don’t wait for Cinco de Mayo to try this one.

Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad you didn’t know you’ve been dreaming about. And, juicy, raw corn kernels are tossed with crisp bell peppers and tangy tomatoes in a light dressing to create this zesty fresh corn salad.