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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.
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!
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!
Watch how to make this corn spoon bread
Corn Spoon Bread
- ⅔ cup flour
- ½ cup cornmeal
- 1 tsp 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 melted butter separated
- 3 oz butter crackers crushed
- 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 flour, ½ cup cornmeal, 1 tsp 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 melted 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