Dried Sweet Corn Spoon Bread is part cornbread, part corn casserole! This easy-to-assemble spoon bread recipe, made with dried sweet corn, cream and cheddar cheese, is baked in a skillet for a warm comforting side dish. So moist and creamy–you may want to eat this with a spoon!
Recipe by Cope’s Corn.
This is part of our Thanksgiving Kids’ Table series for the holiday, so click here to see more.
Dried corn, simply called Cope’s Corn, in Pennsylvania Dutch country has a sweet caramelized toasted corn flavor. Cope’s Sweet Dried Corn is readily available online and worth the effort to source.
Ingredients
- 1 (7.5 oz.) package Cope’s Sweet Dried Corn
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 (8.5 oz.) package Jiffy Corn Muffin Mix
- 1 egg, beaten
- 1 cup shredded Cheddar cheese
- 1 tablespoon butter
Preparation
- 1 Combine dried sweet corn, milk, cream, salt and brown sugar in saucepan; stir to blend.
- 2 Heat over low heat until mixture just starts to simmer (about 6 to 8 minutes).
- 3 Transfer to large bowl and cool.
- 4 Preheat oven to 400°F.
- 5 Add dry corn muffin mix, beaten egg and shredded cheese to cooled corn mixture and stir until blended.
- 6 Grease a shallow 2 quart baking dish generously with butter; add corn mixture.
- 7 Bake uncovered for 25 minutes or until light golden brown on top. Serve warm.
