Corn and Onion Spoonbread

The ingredient for this week’s “What’s Cooking?” challenge is cream style corn.  This is a recipe that was given to me by a co-worker way back in about 1978.  I wish I had a dollar for every time I’ve made this recipe.  It is so good!  It’s so easy.  It’s a wonderful dish to make to potluck dinners.  It is delicious served either hot or warm.  When making it for a potluck or to take to an office luncheon, I cook the onions the night before, and then mix up the sour cream mix the night before.  Then in the morning, I mix up the cornbread mix, then pour the topping over the cornbread and bake it while I’m getting ready to go to wherever I’m going.

Corn & Onion Spoonbread

It has been a while since I’ve made it and the first bite brought back memories through this years.

This is also great for leftovers  Individual squares can be cut and heated in the microwave and it’s just as good as it was fresh out of the oven.  The recipe says to bake in a 9 x 13 pan but you will note in my picture that I didn’t use a 9 x 13 dish.  That’s because I baked part of the dish in a separate dish so I used two smaller dishes rather than one large one.

Corn & Onion Spoonbread

1/2 tsp. dill weed
4 drops Tabasco
1/2 c. butter
2 onions (I love to use Vidalias and if I have a big one, I’ll only use one)
1/4 tsp. salt
1 c. sour cream
1 – 14.75 oz. can cream style corn
1 egg, slightly beaten
1/2 c. milk
2 c. shredded Cheddar cheese, divided
1 – 6 to 8 oz. package cornbread mix (the sizes of mixes seem to change through the years)

In a large skillet, saute onions in butter til clear. In a small bowl, combine the sour cream, milk, dill weed and salt. Stir in 1 cup of cheese. Stir in the onions. Set aside.

In a bowl, combine the egg, corn, cornbread mix and Tabasco. Pour into a greased 12? x 9? baking dish. Spoon onion mixture over top. Bake uncovered at 350 for 20 minutes. Sprinkle remaining cup of cheese on top and continue baking another 25 – 30 minutes until the top is set and lightly brown. Let stand 10 minutes before cutting.

Comments

  1. 1

    Jane says

    Perfect! I have some cans of cream stye corn that I bought for some reason. I guess just because I got a deal. But we don’t eat cream style corn. Now we may. Thanks!

  2. 2

    Peggy says

    Oh that sounds good. Guess I will need to buy some cornbread mix! That is the only thing I don’t keep on hand.

  3. 3

    Diana in RR Texas says

    Have not had spoon bread since we moved from Virginia (37 yrs ago). May have to try your recipe. I always have cream corn on hand. When we have smoked sausage for dinner and Dad is here-it’s smoke sausage, mashed potatoes and cream corn. He puts the corn over the potatoes. Not sure if that’s a PA. Dutch thing or just the way Dad grew up eating it.
    Had a lot of the soup I made for the cream corn recipe (What’s cooking) so for tonight it’s getting made into chicken corn noodle soup. think I will skip making rivels tho!

  4. 4

    says

    That is SO FUNNY! I think the day you announced creamed corn, I got an email from Paula Deen with a recipe for a lighter version of spoonbread. I thought about trying that (I LOVE Don Pablo’s spoonbread) but already had a dish in mind.

  5. 6

    Penny Hankey says

    I’ve got a can of creamed corn lurking in the back of my cupboard by I don’t think I can buy cornbread mix over here. (UK) What could I use instead? I’m thinking cornmeal/polenta and some flour and BP but not sure in what proportions.

  6. 7

    Ida in Central PA says

    This is my favorite Corn Pudding Recipe

    2 (15 ounce) cans creamed corn
    2 (15.25 ounce) cans whole kernel corn — drained
    [I often substitute 3 11-ounce cans of MexiCorn]
    5 eggs, beaten
    1 pint and 1 cup heavy whipping cream
    2 tablespoons all-purpose flour
    2 tablespoons cornmeal
    2 tablespoons white sugar
    1/4 cup butter, melted
    salt to taste
    ground black pepper to taste

    Combine cream-style corn, regular corn, eggs, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.

    Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.