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Spoon Bread Corn Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:32 servings


  • 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


  • 1. In a large bowl, combine sour cream and butter; stir in muffin mixes. Fold in the remaining ingredients.
  • 2. 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.

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.

Reviews for Spoon Bread Corn Casserole

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Reviewed Dec. 24, 2009

"This was a great recipe. I made it the day ahead and reheated the next day. Delicious!"

Reviewed Aug. 3, 2008

"The original recipe serves 32. When cooking for a smaller group or for 2. Be sure to down-size this recipe."

Reviewed Aug. 3, 2008

"This original recipe serves 32. Be sure to size this down to serve 6-12."

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