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Cheesy Corn Spoon Bread Recipe

Cheesy Corn Spoon Bread Recipe

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. They jalapeno pepper adds just the right "bite". Seconds helpings of this tasty casserole are common - leftovers aren't. -Katherine Franklin, Carbondale, Illinois
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:12-15 servings


  • 1 medium onion, chopped
  • 1/4 cup butter, cubed
  • 2 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
  • 1 medium jalapeno pepper, minced
  • 2 cups (8 ounces) shredded cheddar cheese, divided


  • 1. In a large skillet, saute onion in butter until tender; set aside.
  • 2. In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1-1/2 cups of cheese.
  • 3. Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly. Yield: 12-15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 264 calories, 15g fat (9g saturated fat), 77mg cholesterol, 477mg sodium, 23g carbohydrate (7g sugars, 1g fiber), 7g protein

Reviews for Cheesy Corn Spoon Bread

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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."

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."

Reviewed Dec. 20, 2010


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!"

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!"

Reviewed Oct. 8, 2009

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

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."

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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