Sweet Corn Spoon Bread

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Golden, buttery edges and a soft, creamy center. This sweet corn spoon bread bakes in a hot cast iron skillet and is made to be scooped with a spoon.

Prep Time15

Cook Time45

Rest10

Total Time1 10

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 326kcal

Get Recipe Ingredients

Preheat the oven to 375°F. Set a 10-inch cast iron skillet in the oven while it heats.
Carefully remove the hot skillet. Add 2 tablespoons of the butter and swirl to coat the bottom and sides. Melt the remaining 2 tablespoons of butter and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a medium bowl, whisk the eggs, milk, sour cream, cream-style corn, whole kernel corn, honey and the melted butter.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small lumps are fine. Don't overmix.
Pour the batter into the hot, buttered skillet and spread it evenly.
Bake 40 to 45 minutes, until the edges are golden brown and the center is set but still soft. A toothpick inserted near the center should come out clean with a soft, moist crumb.
Let the spoon bread rest 5 to 10 minutes, then spoon it straight from the skillet. Drizzle with honey if you like.

Preheat the skillet. The hot, buttered cast iron is what gives you golden, buttery edges. Don't skip it.
Don't overmix. Stir just until combined. Overmixing makes the spoon bread dense.
Drain the corn well. Extra liquid from the whole kernels makes the center soggy. If using frozen corn, thaw it and pat it dry.
Use whole milk. It gives a richer, creamier texture. Half-and-half makes it even richer.
Substitutions. Plain Greek yogurt for the sour cream, maple syrup for the honey, salted butter with a little less salt. Avoid coarse cornmeal, which makes it gritty.
No cast iron? Use a buttered 9-inch square or 2-quart baking dish. You won't get the same golden edges.
Storage. Refrigerate covered up to 3 days. Reheat single portions in the microwave, or cover the skillet with foil and warm at 300°F. Freezing isn't recommended.