Corn Spoon Bread

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!

Course Side Dish

Cuisine American

Difficulty Easy

Method Baking

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 253kcal

Author Kaleb

Ingredients

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

Instructions

Preheat oven to 350°F. Butter a 12-inch cast-iron skillet (or a 9x13 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.
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.

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