” It’s the hybrid, half-baked lovechild of cornbread and creamed corn “
Spoonbread is apparently a real thing. I had never heard of it before seeing a recipe on Pinterest (this one in fact), but after consulting a few people it seems I’ve been living under a rock. It’s too bad, because I’ve really been missing out. Spoonbread is good.
What is spoonbread? The name alone describes it about as well as I could hope to, but I’ll still give it a shot. Spoonbread is the hybrid, half-baked lovechild of cornbread and creamed corn, raised in the wilderness by a pack of untamed bread puddings. It is sweet and stick-to-your-ribs tasty, but not quite a dessert. It’s just about the most perfect side dish for a meal of barbecue that I can imagine. This recipe is just begging to be put in a Dutch oven and lovingly baked in a smoker alongside a slab of brisket or baby back ribs.
- 1 box Jiffy corn muffin mix (8.5oz)
- 1 can cream style corn (14.75oz)
- 1 can whole kernel corn, drained (15oz)
- 1/2 cup melted butter
- 1 cup sour cream
- 3 large eggs
- 1/2 teaspoon salt
Other stuff you’ll need
- a 2 quart casserole dish
- something to grease the casserole dish with
As you may have noticed, pretty much all of the ingredients are yellow. Hey, there’s nothing wrong with color-coordinated recipes, provided they taste good. And this one does.
Preheat your oven to 375 degrees F. Dump all of the ingredients into a mixing bowl and stir until you have attained a large mass of evenly-mixed yellow goo. Grease your casserole dish, pour in the goo, and bake for 35 to 40 minutes.
The spoonbread is done when it has “set”, meaning it is not liquidy and has the same approximate texture as bread pudding or underdone cake. If the top is a little browned, it’s probably done.
Dish it up, eat it, and enjoy. If anyone you serve it to doesn’t like it, kick them out of your house.