For those of you who haven’t gotten to experience spoon bread yet, I highly recommend it. It’s basically corn and sour cream baked into a corn bread. The fancier versions treat it like a soufflé, with whipped egg whites and everything, but for weeknights, that’s just a little intense for me. This can be made as complicated or as simply as you want. For this variant, I’m going with a super easy, pantry friendly version, but feel free to make this as indulgent as you want.
- 1 box (8.5oz) Jiffy corn muffin mix
- 1 (15oz) can corn kernels (we used the corn off of 3 cooked cobs, and it was just right)
- 1 (15oz) can creamed corn
- 1/2 tsp salt
- 1/4 cup melted butter (most recipes call for 1 stick, but we didn’t miss it with only half that)
- 5 oz plain Greek yogurt
- 3 oz sour cream (could omit the Greek yogurt and just use 1 cup of sour cream, but the yogurt does save some calories, and gives you a lighter texture without whipping eggs)
- 3 eggs
Preheat oven to 375 degrees F. Mix ingredients in a large bowl. Dump into greased baking dish (I used 8″x8″). Bake until set, 40-45 minutes. If desired, brown the top under the broiler. Cool, and serve.
*Note on additions-you can add pretty much any additional flavoring agent you could want to this. Bacon? Go for it. Jalapeños? Absolutely. Cheese? Go nuts. Green onions? Why not? Think of it as a blank corn-based canvas.
This is a really nice side dish with baked barbecue sauce chicken (as seen here), or anywhere you might otherwise serve corn. This will probably make it into the rotation for side dishes for those days we’re running the smoker.