Jiffy Spoon Bread

"This recipe makes a nice, soft, spoonable cornbread. I like it much better than dry cornbreads I've made."
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Ready In:




  • Preheat oven to 350 degrees. Prepare a 9x13 glass baking dish by spraying it with cooking spray.
  • Pour the Jiffy mix into a mixing bowl.
  • In another bowl, whisk the sour cream until soft. Mix in the butter, corn, and buttermilk.
  • Add the wet ingredients to the Jiffy mix and stir until just blended.
  • Pour the mix into the baking dish and bake at 350 degrees for 50 minutes, until it's just starting to brown on top.

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  1. First of all, love your original recipe. Thank you so much for a new recipe to make as simple and directed or to play with when feeling creative. I have made 6 times in two months because it is simply wonderful. My changs when ambitious= for canned whole kernel corn I subbed the corn off 5 ears of fresh. For drained and canned I saute it a bit in butter and olive oil, minced garlic and diced onion. Cool and add. Kill the canned bland. My fave has been to make batter as directed then add in when sauteed and cooled off, diced sweet onion and Anaheim pepper, a bit of each smoked paprika, fresh sage (great with corn) basil and parsley. Topped last few minutes in oven with shredded colbyjack cheese. Shredded yourself...who needs cellulose to prevent climping...??. Spoonbread=divinity. If Jehovah would understand, I salaam to you Mr. Woodward.??
  2. Decided to try this recipe as an accompaniment to a big pot of chili I was making. It was easy to prepare. The only change I would make is just adding the boxes of Jiffy cornbread mix directly into the wet ingredients. I don't think it would make much difference if it is well mixed and it would dirty one less bowl. Suggested amount of baking time was perfect in my oven. It turned out very moist and delicious. Keeper.


<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <br> <br>Husband of one and father of four. My wife and I moved to Texas in 1991, figuring we would stay a few years, but we stayed for 17 years. Just recently, though, we moved back to Virginia due to a work change. Other than cooking and family, I am a third-degree black belt in Okinawan Goju-Ryu karate, having studied since 1996.
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