A Jiffy corn muffin mix is made better with sweet corn, cream style corn, sour cream, eggs, butter and a nice layer of melted Swiss cheese on top!
The layer of cheese on top makes this the richest most delicious sweet corn spoon bread from a Jiffy mix that we’ve eaten!
If you like this recipe you may also enjoy our Jiffy Broccoli Cornbread or 3 Corn Casserole with Jiffy Mix!
Cheesy Sweet Corn Spoon Bread
This semi-homemade recipe is a cross between cornbread and corn pudding or spoon bread, so it’s called Sweet Corn Spoon Bread. Everything but the cheese is dumped in one bowl and quickly mixed up. Cheese is sprinkled on top at the end of baking. This spoon bread casserole is so EASY to make!
I made this side dish bread for a friend and he said, “It’s not a meal without cheese.” I totally agree! The Swiss cheese brings the WOW element that will make you want to make the recipe again and again. I just use 6 ounces of cheese, but 8 to 12 ounces can easily be used for an even thicker layer of cheese.
Last year my mom gave me this basic Jiffy Corn Pudding recipe that takes a basic mix up a few notches. This recipe has so much more flavor because of the Swiss cheese. It’s also quicker than our very popular made from scratch Country Style Corn Casserole that mixes Swiss cheese in with a lot more corn.
With the cheese baked on the bread, this side dish just calls out to be eaten with meat at a holiday meal or for a regular meal including our Farmhouse Slow Cooker Pulled Pork or Oven Baked Pork Chops.
We all love Homemade Cornbread, but too often there’s just not enough time to make it so this bread is a great alternative.
Ingredients Needed to Make Spoon Bread
- Package Jiffy corn muffin mix
- Eggs
- Sour cream
- Butter
- Small can cream style corn
- Small can whole kernel corn
- Swiss cheese
Tips for the Best Spoon Bread
- Starting with a fresh block of Swiss cheese and shredding it yourself will maximize flavor
- Always use butter because it has the richest flavor, don’t substitute for margarine
- I found small cans of whole kernel corn and cream style corn that were within an ounce of the sizes listed in the recipe and they work just fine
- Drain the whole kernel corn before using
- Each small can of sweet corn can be substituted for 1/2 cup fresh sweet corn. I prefer to use the can of cream style corn for the extra creaminess though.
How to Make Spoon Bread with Jiffy Mix
Prepare the simple ingredients needed to make spoon bread. Preheat oven to 350ºF.
Pour everything but the Swiss cheese into a large mixing bowl and stir well.
Pour mixture into a greased 9 x 13 inch baking dish and bake for 30 minutes.
Remove pan from oven and sprinkle shredded cheese evenly over the top. Return the pan to the oven for about 10 minutes or until the cheese melts.
Serve warm and enjoy!
Other Easy Side Dish Recipes
- Baked Vegetable Medley is another favorite side dish with Swiss cheese and California blend vegetables with French fried onions sprinkled on top.
- Broccoli Mushroom Casserole is my mom’s all-time favorite vegetable side dish.
- Traditional Cornbread Dressing is a favorite at the holidays but also tastes great at a summer BBQ.
- A Vegetable Tray makes a perfect side dish any time of the year!
Sweet Corn Spoon Bread
Ingredients
- 2 eggs lightly beaten
- 1 package Jiffy corn muffin mix
- 2 cups sour cream
- 1/2 cup butter softened
- 8 3/4 ounce cream style corn
- 8 3/4 ounce whole kernel sweet corn drained
- 6 ounces Swiss cheese shredded
Instructions
- Grease a 9 x 13" baking dish and preheat oven to 350°F.
- Mix together eggs, corn muffin mix, sour cream, softened or paritally melted butter, cream style corn and drained whole kernel sweet corn.
- Pour into baking dish and bake for 30 minutes.
- Remove pan from oven and spread shredded cheese on top. Return to oven for 10 minutes or until cheese melts and the center of the bread is set. Can check with a toothpick in the center if desired.
Notes
- Starting with a fresh block of Swiss cheese and shredding it yourself will maximize flavor
- Always use butter because it has the richest flavor, don’t substitute for margarine
- I found small cans of whole kernel corn and cream style corn that were within an ounce of the sizes listed in the recipe and they work just fine
- Drain the whole kernel corn before using
- Each small can of sweet corn can be substituted for 1/2 cup fresh sweet corn. I prefer to use the can of cream style corn for the extra creaminess though.
Equipment
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Delicious creamy goodness
Corn bread is a go to recipe
At least once a week easily
Thanks for sharing and caring
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