Corn spoon bread goes by a number of names, but it's basically a souffle made of cornmeal, corn, sour cream, milk, eggs and butter. A wonderful side dish for any holiday.
Corn Spoon Bread
Corn Spoon Bread, is an old fashioned dish that has been around since the establishment of the colonies, and goes by many names these days - Corn Casserole, Corn Pudding, Corn Spoon Bread, to name a few - though all of those actually started out as completely separate recipes. Pretty much they all now represent a single dish similar to this one.
And, like regular cornbread, there are a multitude of variations, some with milk, some without, some with a few eggs, some with a lot, some with sugar, some with no sugar. We simplify this dish a little bit by using a boxed Jiffy mix, though I've also included a homemade cornmeal substitute for you in the recipe notes.
This dish is very souffle like, sort of like a fluffy cornbread, people who love all things corn just love this dish. Sometimes I add cheese, sometimes I don't. It is a perfect holiday side dish, but once you add it, expect that it will be asked for year after year.
Here's how to make it.
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