Total Time
Prep 5 mins
Cook 30 mins

Deliciously moist and incredibly easy to make!

Ingredients Nutrition

  • 1 (8 1/2 ounce) package corn muffin mix
  • 1 (8 ounce) can cream-style corn, drained
  • 1 (8 ounce) container sour cream
  • 12 cup butter, melted
  • 2 large eggs
  • 1 (8 ounce) can whole kernel corn, drained


  1. Stir together all ingredients.
  2. Pour into a greased 11x7-inch baking dish.
  3. Bake at 350° for 30-35 minutes or until golden.


Most Helpful

I don't care for corn bread, but I made this for my MIL and BIL, both Southerners. They dubbed it, "The best corn bread they've ever eaten!" That's high praise! Thanks for sharing, Rosie.

Roggins November 08, 2009

The first time I had spoon bread was a a pot luck about a month ago. It was so delicious, that I just had to add it to my Thanksgiving menu! I searched for a recipe that did not include cheese and was had a slight sweet flavor. Yours fit the bill, but I also added 1/4 cup of sugar (to make it sweeter). This was so delicious and a hit on Thanksgiving! The leftovers were even better! This will definitely not be one of those just on Thanksgiving recipes though, I will be making this throughout the year - and may just take it to my next pot luck! :-)

landlocked #2 November 28, 2008

This too is excellent corn bread. I made it with a gluten-free mix. Very nice, as posted. For a change, you could add cheese and/of canned chili peppers.

Grannydragon April 02, 2008

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