Alright, flavor adventurers! Get ready to have your taste buds absolutely SLAPPED with my latest obsession: Sweet Corn Spoonbread Casserole. This isn’t your grandma’s bland side dish – we’re talking a creamy, dreamy, intensely flavorful experience that’ll have everyone begging for seconds (and the recipe!). I first had something similar at a potluck, and while it was good, it was missing that zing. You know, that Cuba Queen pow that makes your eyes widen and your soul sing. So, naturally, I had to CQ-ify it. After a few rounds in the kitchen, I got the flavors and textures that were a hit.
The game changer? A secret ingredient that takes this Sweet Corn Spoonbread Casserole from “meh” to “OH. MY. GAWD.” We’re talking the kind of flavor explosion that makes you wanna do a little dance in the kitchen. Seriously, this Sweet Corn Spoonbread Casserole is so good, it’s practically illegal. I am so hyped to share it. Ready to transform your next meal into a flavor fiesta? Let’s GO!
INGREDIENTS You Need for This:
This Sweet Corn Spoonbread Casserole ingredient list is SHORT but mighty! We’re packing a ton of flavor into just a few key players. Here’s what you’ll need:
- 1 (15-ounce) can of creamed corn: Don’t skimp on the creamed corn – it’s the base of our creamy dream.
- 1 (14.75-ounce) can of whole kernel corn, drained: Adds texture and that classic corn flavor.
- 1 cup sour cream: The secret weapon for ultimate creaminess and a touch of tang.
- 1 cup shredded cheddar cheese: Sharp cheddar is my go-to for a flavor kick, but you can use your favorite.
- 1/2 cup yellow cornmeal: Provides that signature spoonbread texture.
- 1/4 cup unsalted butter, melted: Adds richness and a beautiful golden crust.
- 2 large eggs, lightly beaten: Binds everything together and creates a light, airy texture.
- 1/4 cup sugar: Balances the savory with a touch of sweetness.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: For a little bit of peppery zing!
- The Game Changer: 1/4 cup of my homemade Chipotle-Lime Aioli (or high-quality store bought will do!)
Here’s the Sweet Corn Spoonbread Casserole game-changer that will blow your mind: the Chipotle-Lime Aioli! It adds a smoky, spicy, tangy depth that you won’t find in any other cornbread casserole recipe. It is an easy spoonbread casserole that elevates this sweet corn casserole to the next level! You can find incredible cheddar cheese at most cheese shops. Splurge on the cheese. Trust me on this one!
STEP-BY-STEP INSTRUCTIONS:
Here’s where most people mess up their Sweet Corn Spoonbread Casserole – but not you! Follow these simple steps, and you’ll have a golden, bubbly masterpiece in no time. Don’t stress – your Sweet Corn Spoonbread Casserole is going to be incredible. If your kids love this, they’ll go crazy for my Sweet Marshmallow Popcorn Balls!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 8×8 inch baking dish. Trust me, greasing is key so your Sweet Corn Spoonbread Casserole doesn’t stick.
- Combine the Corns: In a large bowl, combine the creamed corn and drained whole kernel corn. We’re building our flavor foundation here! Make sure to get every last kernel.
- Add the Creamy Goodness: Stir in the sour cream, cheddar cheese (reserve a little for topping!), and melted butter. Get it all mixed up.
- Whisk in the Dry Ingredients: In a separate bowl, whisk together the cornmeal, sugar, salt, and pepper. This ensures even distribution of flavors. This keeps the Sweet Corn Spoonbread Casserole from being bland.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing can make your Sweet Corn Spoonbread Casserole tough.
- Fold in the Eggs: Gently fold in the lightly beaten eggs. This keeps the texture light and airy. Be careful not to deflate the mixture.
- The Flavor Bomb: Stir in the Chipotle-Lime Aioli! This is where your Sweet Corn Spoonbread Casserole transforms into pure magic. Get ready for a flavor explosion!
- Pour and Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- Bake to Golden Perfection: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Pro tip for Sweet Corn Spoonbread Casserole perfection: keep an eye on it during the last 15 minutes to prevent burning. In my kitchen, this Sweet Corn Spoonbread Casserole takes exactly 48 minutes!
- Cool and Serve: Let the Sweet Corn Spoonbread Casserole cool for a few minutes before serving. This allows it to set up slightly and makes it easier to slice.
While your Sweet Corn Spoonbread Casserole is working its magic, grab your camera – this is Instagram gold! That golden crust is seriously drool-worthy.
PRESENTATION:
Presentation is KEY, my friends! We eat with our eyes first, so let’s make this Sweet Corn Spoonbread Casserole look as amazing as it tastes. People absolutely lose their minds when I serve this Sweet Corn Spoonbread Casserole at potlucks. If you love this easy spoonbread casserole, you’ll want to check out the sweet chili flavors of my Sweet Chili Chicken Bowl Recipe!
- Garnish with Freshness: Sprinkle fresh cilantro or chopped green onions on top for a pop of color and freshness.
- Add a Dollop: Top each serving with a dollop of sour cream or plain Greek yogurt.
- Spice it Up: Drizzle a little extra Chipotle-Lime Aioli on top for an extra kick.
- Pairing Perfection: Serve this Sweet Corn Spoonbread Casserole alongside grilled chicken, BBQ ribs, or a hearty chili. This easy spoonbread casserole absolutely slays at dinner parties!
- Occasion Ready: This Sweet Corn Spoonbread Casserole is perfect for potlucks, holiday gatherings, or a simple weeknight dinner.
- Leftover Magic: Transform leftover Sweet Corn Spoonbread Casserole into delicious breakfast fritters by pan-frying slices until golden brown. Top with a fried egg and some hot sauce for a flavor-packed start to your day!
I’ve even made a seasonal variation of this sweet corn casserole, by adding roasted butternut squash and a sprinkle of cinnamon. Butternut squash casserole brings the cozy!
FAQs:
Got questions? I’ve got answers! I’ve tested this Sweet Corn Spoonbread Casserole recipe more times than I can count, so I know all the potential pitfalls and how to avoid them.
- Can I make this Sweet Corn Spoonbread Casserole spicier?
- Absolutely! Add a pinch of cayenne pepper to the dry ingredients or use a spicier chili powder in the Chipotle-Lime Aioli.
- What if I don’t have Chipotle-Lime Aioli for my Sweet Corn Spoonbread Casserole?
- No worries! You can substitute it with a mixture of mayonnaise, lime juice, chipotle powder, and a touch of honey.
- Can I use frozen corn for this Sweet Corn Spoonbread Casserole?
- Yes! Just make sure to thaw and drain it well before using.
- How do I know when my Sweet Corn Spoonbread Casserole is perfectly done?
- A toothpick inserted into the center should come out clean, and the top should be golden brown. If the top is browning too quickly, you can tent it with foil.
- Can I make this Sweet Corn Spoonbread Casserole ahead of time?
- Yes! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add about 10 minutes to the baking time.
- What kind of cheese can I use for this Sweet Corn Spoonbread Casserole?
- Cheddar is my favorite, but you can use any cheese that melts well, such as Monterey Jack, Colby, or pepper jack.
- Can I add other vegetables to this Sweet Corn Spoonbread Casserole?
- Definitely! Diced bell peppers, onions, or jalapenos would be delicious additions.
My community loves that this sweet corn casserole can be adapted to your favorite flavors!
CONCLUSION:
This Sweet Corn Spoonbread Casserole represents everything Cuba Queen stands for: bold flavors, easy techniques, and celebration-worthy food that makes you feel good. I’m so confident you will be serving this Southern spoonbread casserole to everyone! I know you can nail this, flavor adventurer! If you’re ready to try a Butternut Squash Cornbread Casserole, you need to check out my Butternut Squash Casserole.
My Sweet Corn Spoonbread Casserole Power Tips:
- Don’t Overmix: Overmixing will result in a tough casserole.
- Use Room Temperature Ingredients: This helps the casserole bake evenly.
- Don’t Skip the Chipotle-Lime Aioli: This is the secret ingredient that takes this Sweet Corn Spoonbread Casserole to the next level.
Sweet Corn Spoonbread Casserole Variations I’ve Created and Loved:
- Jalapeno Popper Cornbread Casserole: Add diced jalapenos, cream cheese, and bacon for a spicy, cheesy twist.
- Mexican Street Corn Casserole: Add cotija cheese, chili powder, and a drizzle of lime crema.
- Butternut Squash Cornbread Casserole: Add roasted butternut squash and a sprinkle of cinnamon for a cozy fall version.
The Jalapeno Popper version gets the biggest reactions! This sweet corn spoon bread casserole will soon become a family favorite. Don’t delay, make my Sweet Corn Spoonbread Casserole your signature dish. Share your creations with me! Now, go forth and create some Sweet Corn Spoonbread Casserole memories!
Don’t forget to check out my other flavor adventures like my Sweet Marshmallow Popcorn Balls, Sweet Chili Chicken Bowl Recipe and Butternut Squash Casserole. If you want to see a take on this recipe by a different chef, check out Sweet Corn Spoonbread Casserole • The View from Great Island. For another fantastic recipe, check out Sweet Corn Spoon Bread – Southern Bite. Also, This easy Sweet Corn Spoon Bread is a favorite at our house. Some … offers a great Facebook post with tips and inspiration. Remember to check out the southern bite recipe for a delicious side dish!
Sweet Corn Spoonbread Casserole
This Sweet Corn Spoonbread Casserole is a comforting and flavorful side dish, perfect for any occasion. It combines the sweetness of corn with the creamy texture of spoonbread for a truly satisfying experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 (15 ounce) can creamed corn
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup yellow cornmeal
- 1 cup sour cream
- 1 cup milk
- 1/2 cup butter, melted
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, combine creamed corn, whole kernel corn, cornmeal, sour cream, milk, melted butter, and eggs.
- Add baking powder, salt, and pepper; mix well.
- Pour mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
- Let cool slightly before serving.
Notes
For extra flavor, top with shredded cheddar cheese during the last 10 minutes of baking.