Table of Contents
  1. What is a spoon bread?
  2. Can this recipe be made ahead?
  3. Watch how to make this corn spoon bread
  4. Corn Spoon Bread Recipe

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The sides of the meal can make or break a Thanksgiving celebration. And each family has its own staple dishes that are always prepared, carrying on the nostalgia of holidays past as well as the comfort from cherished food memories. Each of our tables will contain spreads of different foods, but at the core, many are the same.

Food names are dependent on geographical location, and that’s something I did not always realize before writing recipes for this website. What I have grown accustomed to as being the name for dishes, others have never even heard. Imagine that!

In our family, we call this recipe corn casserole. But others may know this as corn pudding, corn spoon bread, or even scalloped corn. Honestly, the taste is all that matters. The central idea is of a super moist cornbread with greater amounts of flavor, served with a spoon and not cut into pieces.

Large black cast iron skillet sitting on wood board filled with golden colored cracker crusted corn spoon bread with jalapenos all around

What is a spoon bread?

Like I said, growing up our entire family affectionately called this dish “corn casserole.” As I have learned in the years since, this really is a spoon bread recipe. Spoon bread is cornmeal-based, but the texture is softer and needs to be served with a spoon, much a like pudding. I find the consistency like that of extra moist cornbread, but with more flavor. The added Greek yogurt imparts a softer and more tender texture.

What’s a bit unique about this recipe is that both whole kernel corn and creamed corn are added. The creamed corn acts as a binder and also adds extra flavor.

If you froze sweet corn this past summer, this is the perfect recipe in which to use it! Simply thaw as much as you need and you’re ready to go! That’s the beauty of preserving at home!

Side of large cast iron skillet filled with golden colored casserole with spoonful being scooped out

Can this recipe be made ahead?

Thanksgiving, or any special occasion meal, can be tricky. Many different foods need their time in the oven and the kitchen can be overwhelmed with prep work. This corn can be mixed together, poured into the skillet, covered, and stored in the refrigerator for up to 24 hours. However, wait to add the crushed crackers until right before baking.

The corn is best served fresh and while it may seem like a time-saver to bake ahead and reheat, the result will not be nearly as good as baking right before serving!

Top down view of golden colored cracker crust of corn spoon bread casserole
Just look at that buttery topping on the spoon bread! It adds the perfect amount of crunch and flavor.

More Thanksgiving side dishes

Watch how to make this corn spoon bread

YouTube video
Top down view of large black cast iron skillet holding golden colored corn spoon bread sitting on wooden board

Corn Spoon Bread

4.70 from 13 votes
With influences of cornbread, this corn spoon bread is a delicious side dish option for Thanksgiving! Butter crackers across the top add a nice crunch while the addition of jalapeño adds a hint of spice!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients

  • cup all-purpose flour
  • ½ cup cornmeal
  • 1 tsp kosher salt
  • 1 ½ tsp smoked paprika
  • 1 tbsp baking powder
  • 2 large eggs
  • 2 cups canned sweet corn
  • 2 cups cream-style corn
  • 1 cup Greek yogurt
  • ½ cup diced jalapeño
  • 10 tbsp unsalted butter melted, separated
  • 3 oz butter crackers crushed

Instructions
 

  • Preheat oven to 350°F. Butter a 12-inch cast-iron skillet (or a 9×13 casserole dish) and set it aside.
  • In a large bowl, combine the flour, cornmeal, salt, smoked paprika, and baking powder. Whisk to combine. Add the eggs and whisk to break them up. Add both kinds of corn, Greek yogurt, and 8 tablespoons of the melted butter. Whisk until smooth and fold in the jalapeño. Pour into the prepared skillet.
    ⅔ cup all-purpose flour, ½ cup cornmeal, 1 tsp kosher salt, 1 ½ tsp smoked paprika, 1 tbsp baking powder, 2 large eggs, 2 cups canned sweet corn, 2 cups cream-style corn, 1 cup Greek yogurt, 10 tbsp unsalted butter, ½ cup diced jalapeño
  • Crush the crackers and drizzle with the remaining 2 tablespoons of butter. Mix to coat, then sprinkle on top of the spoon bread. Bake in the preheated oven until the center is puffed and slightly bounces back when pressed, 45-60 minutes. Remove from the oven and serve.
    3 oz butter crackers

Nutrition

Serving: 1servingCalories: 253kcalCarbohydrates: 27.9gProtein: 6.5gFat: 14gSaturated Fat: 7.3gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.2gTrans Fat: 0.1gCholesterol: 59.5mgSodium: 396mgPotassium: 334.4mgFiber: 1.9gSugar: 4.7gVitamin A: 108.3IUVitamin C: 8.1mgCalcium: 97.1mgIron: 1.4mg
Course Side Dish
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.70 from 13 votes (6 ratings without comment)

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8 Comments

  1. 5 stars
    I love your recipes and watching you make them. I wish I knew how to print them. Actually I don’t even know how to save them. I’m 83 years old but cook and bake every day for myself and my husband and family

  2. I love watching you’re videos… your gardening, decorating, and cooking. . Besides that I just love your house….simple and beautiful. Was this your grandparents home ? And watching you with mom is so nice. She seems so proud of you. Thank you so much for sharing all of this with us.

  3. 5 stars
    This is a fast favorite in our family. The flavor is delicious, and anything I can make right in my cast iron makes me happy.

  4. 5 stars
    Love this recipe. I need a good knife and in watching your videos the knife you use looks like a good one. What is the name of the knife and where did you get it?