Corn Spoon Bread Casserole from Scratch
Ready In: 1 hr 5 mins
Serves: 12
Ingredients
- 2 eggs, whisked
- 1 cup sour cream
- 1 cup heavy whipping cream (or use evaporated milk)
- 2 tablespoons vegetable oil
- 1⁄2 cup butter, melted
- 2 (15 ounce) cans sweet whole kernel corn, undrained (or use fresh or frozen corn kernels)
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt (or more to taste)
- 1⁄4 teaspoon pepper
Optional Ingredients
- add 1/2 cup shredded cheddar cheese, chopped jalapenos or red pepper, if you like
Directions
- Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste.
- Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons).
- Bake at 350ºF. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready).
- UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below.
- Thanks for letting me know, for your suggestions and reviews.
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