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Corn Spoonbread

  • Yield: 8 1x


Can be modified to Jalapeño Corn Spoonbread with the addition of 1/4 cup pickled jalalpeños or 1 small can of green chiles


  • 1 8.5 oz box corn muffin mix
  • 1 can cream corn
  • 6 ounces frozen corn
  • 4 tbs butter (melted)
  • 1 cup sour cream
  • 3 medium eggs (beaten)
  • 1/2 cup sharp cheddar cheese (shredded (or sub Monterey jack or pepper jack))
  • nonstick cooking spray


  1. Preheat oven to 375 degrees.
  2. Spray a 10-inch cast iron skillet with nonstick spray.
  3. In a large bowl, whisk the muffin mix, frozen corn, cream corn, butter, sour cream, and eggs together.
  4. Stir in the pickled jalapeños (if making Jalapeño Corn spoonbread)
  5. Pour the batter into the cast iron skillet.
  6. Bake 35-40 minutes, until browned and the cornbread starts to pull away from the edges of the skillet.




  • Calories: 327
  • Fat: 17.18 g
  • Carbohydrates: 35.23 g
  • Protein: 9.43 g
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