Cheese Corn Spoon Bread

Cheese Corn Spoon Bread


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


1 h servings 587 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1317 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 74 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 jac...

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 t...

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 w...