Just when you thought cornbread couldn’t get any better, along comes Sweet Spoonbread! This delectable dish takes the classic Southern favorite and elevates it to new heights with an even bigger touch of sweetness that’ll have you coming back for seconds… with a spoon, we might add. Soft, pillowy, and bursting with flavor, it’s the perfect side dish for any meal, from hearty stews to barbecue. Plus, it’s easy to make and can be whipped up in no time for a last-minute addition to your dinner table. Don’t miss out on Sweet Spoonbread because it’s truly irresistible!
Ingredients
- 1 (8.5-ounce) package corn muffin mix
- 1 (14.75-ounce) can cream-style corn
- 1 cup corn kernels, frozen, canned, or roasted
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly oil a 12-inch oven-proof skillet.
Step 3 –In a large bowl, combine the corn muffin mix, the cream-style corn, the corn kernels, the sour cream, the yogurt, the butter, the eggs, the sugar, and the salt.
Step 4 –Spread the batter into the prepared skillet and bake until it is golden-brown and set, about 20-25 minutes.
Step 5 –Serve warm.