Corny spoon bread is a delicious side dish for family holiday gatherings. It’s a classic around here and so easy to make.
Every year for holiday meals we seem to serve the same things. Or at least a rotation of the same items, mixing and matching to create a different meal. One of our family favorites is this corny spoon bread recipe that is a true Southern comfort dish. You first saw this in my holiday dining room update, and I got the recipe from a friend who served it to us for a dinner party many years ago. It’s been passed down and around so many times, and prepared by many hostesses in the South.
This corny spoon bread is moist, slightly sweet, and full of cornbread flavor. And with only 5 ingredients it goes together in no time and bakes while you finish setting the table. This side dish is often seen on our Thanksgiving, Christmas, or Easter table because it pairs so well with turkey, beef, or ham.
Corny Spoon Bread
- 1 box Jiffy corn muffin mix
- 1 cup light sour cream
- 1 – 16 oz can cream style corn
- 1 – 16 oz can yellow corn, drained
- 1 stick butter, melted
Preheat oven to 350 degrees.
Combine all ingredients and mix well.
Pour into a 9 x 13 baking dish, or equivalent and bake for 50-60 minutes.
Serve warm. Makes 8-10 servings.
This post isn’t sponsored by Jiffy, but it’s the only brand I recommend for this recipe. It has a subtle sweetness that works with the other savory ingredients. It’s also what I use for my mini muffin appetizers. It’s what I grew up on!
TIP: Keep your warm dishes heated to perfection by serving serving them in chafing dishes. Every hostess needs a couple of them for entertaining! These gorgeous copper ones are from Hayneedle
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