Spoon Bread Corn Casserole Recipe

5 3 1
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Spoon Bread Corn Casserole Recipe

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5 3 1
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 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

Directions

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 in 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.
Originally published as Spoon Bread Corn Casserole in Down the Aisle Country-Style 2000, p36

Nutritional Facts

1/2 cup: 130 calories, 9g fat (6g saturated fat), 27mg cholesterol, 211mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 2g protein.

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  • 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 in 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.
Originally published as Spoon Bread Corn Casserole in Down the Aisle Country-Style 2000, p36

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Reviews forSpoon Bread Corn Casserole

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Starrygrneyez User ID: 1266464 30290
Reviewed Dec. 24, 2009

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

MY REVIEW
honey511 User ID: 2469016 72550
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."

MY REVIEW
honey511 User ID: 2469016 46954
Reviewed Aug. 3, 2008

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

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