Jiffy Spoon Bread

Soft, rich and creamy, this Jiffy Spoon Bread is made with sour cream, butter and two kinds of corn, so tender you'll want a spoon.

Course Side Dish

Cuisine American

Keyword Jiffy Spoon Bread, Sweet Corn Spoon Bread

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 267kcal

Author Jennifer Osterholt

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.
2 eggs, 8.5 ounce package Jiffy corn muffin mix, 2 cups sour cream, 1/2 cup butter, 8.5 ounce cream style corn, 8.5 ounce whole kernel sweet corn
Pour into baking dish and spread evenly.
Bake 40 to 45 minutes, until edges are golden and the center is set but still soft. Serve warm with a spoon.

Optional cheese topping: Bake 30 minutes, sprinkle 8 ounces shredded Swiss or cheddar over the top, and bake about 10 minutes more until melted. Traditional spoon bread is made without cheese.
Always use butter, not margarine, for the richest flavor.
Small can of whole kernel corn can be swapped for 1/2 cup fresh sweet corn.