Cheesy Corn Spoon Bread Recipe

4.5 9 15
Cheesy Corn Spoon Bread Recipe
Cheesy Corn Spoon Bread Recipe photo by Taste of Home
Publisher Photo

Cheesy Corn Spoon Bread Recipe

Read Reviews
4.5 9 15
Publisher Photo
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Seconds helpings of this tasty casserole are common—leftovers aren't.—Katherine Franklin, Carbondale, Illinois
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 2 large eggs
  • 2 cups (16 ounces) sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 medium jalapeno peppers, divided
  • 2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish. Yield: 15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29

Nutritional Facts

1 serving: 266 calories, 17g fat (9g saturated fat), 56mg cholesterol, 470mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 8g protein.

  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 2 large eggs
  • 2 cups (16 ounces) sour cream
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 2 medium jalapeno peppers, divided
  • 2 cups shredded cheddar cheese, divided
  1. Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside.
  2. Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese.
  3. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish. Yield: 15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29

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Mouse_Nibbles User ID: 2747948 265092
Reviewed Apr. 23, 2017 Edited Apr. 27, 2017

"I substitute a small (4oz) can of mild chopped green chillies instead of the jalapeno. Now this has become a requested special occasion side dish at our house!"

MY REVIEW
eversbeaver User ID: 2223765 222882
Reviewed Mar. 15, 2015

"Made several times, so creamy and nice addition to Mexican themed meal. Not spicy, sometimes I add more jalape?o for more of a kick."

MY REVIEW
RHergenroeder User ID: 6026311 50196
Reviewed Nov. 7, 2011

"I was dissappointed with this recipe; made it for a mexican themed party. It didn't have the great flavor that I was expecting."

MY REVIEW
missi2111 User ID: 5713340 203233
Reviewed Dec. 20, 2010

"Amazing."

MY REVIEW
MelissaJ75 User ID: 244444 20864
Reviewed Oct. 26, 2010

"I've made this several times now and it's one of my family's favorite dishes. Everybody I make it for loves it. Highly recommend!"

MY REVIEW
aleash25 User ID: 4932260 25166
Reviewed Mar. 22, 2010

"Oh my goodness, this is amazingly delicious! I see why you need a shallow pan, because mine wasnt and it took longer to cook in the middle, but it was DELICIOUS!"

MY REVIEW
marenew User ID: 1185497 50195
Reviewed Oct. 8, 2009

"I've made this recipe several times for potlucks and it's a big hit there and at home."

MY REVIEW
isaacs_girl User ID: 1324737 73827
Reviewed Oct. 19, 2008

"I made this for a dinner at my in-laws. I loved it, but many of them did not because of the jalapenos. If you have picky eaters you may want to skip the Jalapeno."

MY REVIEW
beautyfrumpain User ID: 3342867 71837
Reviewed Aug. 19, 2008

"I don't use the onion or the jalapenos... And even though I didn't I still had to double the recipe to have enough for leftovers so we could take it to work. Every time I make this my family is very happy!"

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