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Spoon Bread Corn Casserole

 Spoon Bread Corn Casserole
To keep our wedding simple and fun, Joe and I asked our guests to bring their favorite covered dish and a copy of the recipe (I wanted to put together a wedding cookbook later). We ended up with an outstanding buffet, including this delightful down-home casserole. The recipe came from Erma Thoeming.
32 ServingsPrep: 15 min. Bake: 55 min.


  • 2 cups (16 ounces) sour cream
  • 1 cup butter, melted and cooled
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 1/4 cup diced pimientos
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper


  • In a large bowl, combine sour cream and butter; stir in muffin mixes.
  • Fold in the remaining ingredients.
  • Transfer to two greased 8-in. square baking dishes. Bake, uncovered,
  • at 350° for 55-60 minutes or until a knife inserted near the
  • center comes out clean. Serve warm. Yield: about 32 servings.
Tip: Bake the day before, cool, cover and refrigerate. The next day, reheat at 350°, uncovered, for 15 to 20 minutes.
Nutritional Facts: 1 serving (1/2 cup) equals 130 calories, 9 g fat (6 g saturated fat), 27 mg cholesterol, 211 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.