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Spoon Bread Corn Casserole

Total Time

Prep: 15 min. Bake: 55 min.


about 32 servings

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.


  • 2 cups 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.
Tip: Bake the day before, cool, cover and refrigerate. The next day, reheat at 350°, uncovered, for 15 to 20 minutes.

Nutrition 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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