Jacquelynne Steves

Triple Corn Spoon Bread Recipe

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It’s week 3 of our Thanksgiving recipe “tour.”  So far, we’ve made Pumpkin Lasagna and Simple Garlic & Butter Green Beans. (See the bottom of this post for links to those recipes.) Today, I will be sharing a recipe for Triple Corn Spoon Bread.

I think I came upon this recipe many, many years ago in an issue of Southern Living magazine. It’s another really simple recipe- just dump everything in a big bowl, stir, and bake! I think the holidays should be delicious but also not too stressful, especially if you are playing hostess with the mostest for the gathering. I entertain and host large family gatherings quite a lot, and I’m always looking for recipes that aren’t too difficult, don’t make a mess of my entire kitchen, but are still delicious. This one fits the bill! Don’t save it just for Thanksgiving, though- this is so simple you can make it just about any time (it does need to bake for an hour- so maybe not a weeknight dish if you are on a tight schedule.) It makes the house smell wonderful while it’s baking.

It’s called Triple Corn because there is creamed corn, a can of regular whole kernel corn, and corn muffin mix in it. It’s kind of a cross between corn muffins and hush puppies and a fluffy moist casserole. You could also add some shredded cheese and a small can of diced chilies for a Southwestern dish. And if there are any leftovers (there won’t be… but if there were…) it is divine served warm for breakfast the next day with a spoonful of jam on top.

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Triple Corn Spoon Bread

  • 3 Tablespoons butter, melted and cooled
  • 1 cup sour cream (regular, light, or fat free)
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 1- 15 oz can whole kernel corn, undrained
  • 1- 14 3/4 oz can creamed corn
  • 1- 8 1/2 oz box corn muffin mix

 

Preheat oven to 350 degrees. Spray a 1 1/2 quart casserole dish with cooking spray (I prefer a casserole dish that is low and flat, to maximize the surface area for the nice toasty crust on top.)

In a large bowl, stir together butter, sour cream and egg. Stir in remaining ingredients.

Pour into casserole dish and bake about 1 hour until center is set and edges are lightly brown.

Makes about 8 servings.

 

(See- I told you it was easy!!!)

So- how many of you are hosting Thanksgiving at your home this year? Do you have any special recipes that the family looks forward to especially on Thanksgiving day?

Click below for this month’s other recipes:

Pumpkin lasagna recipe

 

simple garlic and butter green beans recipe

 

HaveADeliciousDay-PumpkinCream

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