Cheese Corn Spoon Bread

Cheese Corn Spoon Bread

Tina Sherry 0

"Although isn't a traditional Thanksgiving dish, our family has been enjoying it for years."

Ingredients 1 h {{adjustedServings}} servings 587 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. Mix well and pour into the prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over the top. Return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. Serve warm, spooning servings right from the pan.
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Reviews 59

  1. 73 Ratings


This ended up being a soft set consistency (which is perfect spoon bread) and was good but needs tweaking as it was a bit bland. Next time I will add a more strongly flavored cheese (pepper jack) and a can of green chiles for some extra spice. The texture and the flavor was PERFECT (be sure not to overbake this). If you use the Jiffy corn bread mix which already had sugar in it, don't add more sugar! The creamed corn will add additional sweetness and if you add more sugar it will taste like a dessert bread instead of a savory one.


This was really good but I did make a few changes. I added 1/4 cup sugar and mixed the cheese in the batter instead of on top for last 10-15 mins. I also used a casserole blend cheese rather than swiss. I was very pleased with the results. This recipe is definitely a keeper for me. Thanks!


I made this for my company potluck and it was a huge hit. I'm not a huge fan of Swiss Cheese with cornbread, so I used a mild cheddar, and I baked it into the bread instead of topping it. It was amazing.