Corn Spoonbread

Serves 20 people
lasagna pan
Prep time
Cook Time

What’s Spoonbread?  It’s casserole, my friends.  But let’s call it Spoonbread, ok?  I have an aversion to casseroles, and this one is too good to miss.

This is a staple on our Thanksgiving table and is a go-to comfort food in Spring and Summer when the sweet corn is plenty and the weather is stormy.  Kids especially love this dish, so if you have picky eaters, give this a try.  They will gobble it on Thanksgiving and the 4th of July and every day in between.


  • 12
    Ears fresh corn on the cob OR two bags frozen sweet corn
  • 4 Cups
    sour cream
  • 2 Cups
    butter (melted)
  • 4 Cups
    shredded cheddar cheese
  • 1 Cup
  • 2/3 Cups
    Granulated sugar
  • 1 & 1/3 Cup
    all purpose flour
  • 2 Tablespoons
    baking powder
  • 1 Teaspoon


  1. Preheat oven to 350 degrees. Spray your lasagna pan with canola oil and set aside.

  2. Grill or boil fresh corn until tender, and cut corn off the cobs into a large mixing bowl (or thaw your frozen corn and add to bowl).

  3. Add sour cream, butter and most of the cheese (setting aside a big handful of cheese to sprinkle on top). Stir together with corn kernels.

  4. In a separate bowl, mix together the cornmeal, sugar, flour, baking powder and salt.

  5. Add wet corn mixture to dry ingredients and blend together. Spread into lasagna pan.

  6. Top with shredded cheddar that you held aside and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.


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