Corn spoon bread is a comforting and delicious side dish that’s perfect for any gathering. This slow-cooked version ensures that you get a moist and flavorful result every time. With a blend of whole kernel corn, creamed corn, and a touch of sour cream, this dish is sure to be a hit. Let’s dive into the recipe!
Ingredients
- 1 packet cornbread or muffin mix (about 8.5 ounces)
- 1 can whole kernel corn (15.25 ounces), drained
- 1 can creamed corn (14.75 ounces)
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Step 1: Prepare the Ingredients
- Drain the Corn:
- Open the can of whole kernel corn and drain the liquid. Set the corn aside.
- Melt the Butter:
- Melt the unsalted butter in a microwave-safe dish or on the stovetop. Allow it to cool slightly.
Step 2: Mix the Batter
- Combine Wet Ingredients:
- In a large mixing bowl, combine the melted butter, sour cream, and lightly beaten eggs. Mix until well blended.
- Add the Corn:
- Stir in the whole kernel corn and the creamed corn into the wet mixture.
- Incorporate the Cornbread Mix:
- Gradually add the packet of cornbread or muffin mix to the bowl, stirring until just combined.
- Season:
- Add the salt and ground black pepper to the mixture and stir to combine.
Step 3: Cook the Spoon Bread
- Prepare the Slow Cooker:
- Grease the inside of your slow cooker with non-stick cooking spray or a bit of butter to prevent sticking.
- Transfer the Batter:
- Pour the prepared batter into the slow cooker, spreading it out evenly.
- Cook on Low:
- Cover the slow cooker with its lid and set it to cook on low for 4 to 5 hours. The spoon bread is done when it is set in the middle and a toothpick inserted into the center comes out clean.
Step 4: Serve the Spoon Bread
- Let It Rest:
- Once cooked, turn off the slow cooker and let the spoon bread rest for about 10 minutes before serving. This allows it to firm up slightly.
- Serve Warm:
- Spoon the bread directly from the slow cooker onto plates or into bowls. It’s delicious served warm and pairs well with a variety of main dishes.
Cook Notes and Variations
- Cheesy Corn Spoon Bread: For an extra layer of flavor, add 1 cup of shredded cheddar cheese to the batter before cooking.
- Spicy Variation: Add 1 small can of diced green chilies or 1/2 teaspoon of cayenne pepper to the batter for a spicy kick.
- Herb Infusion: Stir in 1 tablespoon of finely chopped fresh herbs such as parsley, chives, or thyme for a fresh, herby flavor.
Frequently Asked Questions (FAQs)
Q: Can I use fresh or frozen corn instead of canned corn?
A: Yes, you can use fresh or frozen corn. If using fresh, you’ll need about 1 1/2 cups of kernels. If using frozen, ensure they are thawed and drained before adding to the mixture.
Q: How do I store leftovers?
A: Store any leftover spoon bread in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the batter the night before and store it in the refrigerator. Cook it in the slow cooker the next day.
Q: What can I serve with corn spoon bread?
A: Corn spoon bread pairs well with a variety of dishes such as roasted meats, BBQ, grilled vegetables, or as a side for a hearty soup or stew.
Q: Can I bake this in the oven instead of a slow cooker?
A: Yes, you can bake it in a greased 9×13-inch baking dish at 350°F (175°C) for about 45-50 minutes, or until set and golden brown on top.
This slow-cooked corn spoon bread is an easy and delicious side dish that is sure to become a favorite at your table. Its creamy texture and rich flavor make it perfect for family dinners, potlucks, or holiday gatherings. Try out the variations to find your perfect version, and enjoy the warm, comforting taste of this classic dish!
