There’s something magical about spoon bread. It’s soft, buttery, and somewhere between a cornbread and a pudding. When I want that Southern-style comfort without all the work, I turn to my favorite shortcut—Jiffy mix.
This spoon bread recipe is my go-to for busy nights, family dinners, or holiday tables. It’s rich, creamy, and so easy to throw together.
I love how it pairs with just about any main dish, and it always disappears fast at the table. If you’re craving something cozy and crowd-pleasing, this Jiffy spoon bread hits the spot.
How To Prepare Spoon Bread Recipe Jiffy Mix
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Course: Side Dish
- Cuisine: Southern American
- Difficulty: Easy
- Yield: 6–8 servings
Equipment Needed
- Medium mixing bowl
- Whisk or spoon
- 8×8-inch baking dish or 1½-quart casserole
- Oven
- Non-stick spray or butter for greasing
Ingredients
Here’s what I use to whip up this spoon bread:
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 large eggs, lightly beaten
- ½ cup butter (1 stick), melted
- 1 (15 oz) can cream-style corn
- 1 (15 oz) can whole kernel corn, drained
- 1/2 teaspoon salt
How To Make Spoon Bread With Jiffy Mix
1. Preheat the Oven
I start by preheating the oven to 375°F (190°C). I grease my baking dish with butter or spray so the bread doesn’t stick.
2. Mix the Wet Ingredients
In a medium bowl, I whisk together the sour cream, eggs, melted butter, cream-style corn, and drained whole kernel corn.
3. Add the Jiffy Mix
Next, I stir in the Jiffy Corn Muffin Mix. I mix everything just until it comes together—overmixing makes it too dense.
4. Pour and Bake
I pour the batter into my prepared dish and spread it out evenly. I bake it for about 40 minutes, or until the center sets and the top turns golden brown.
5. Let It Cool a Bit
Once out of the oven, I let it sit for 5 minutes before scooping. It gives the spoon bread time to firm up a little.
Nutrition Facts (Per Serving – Based on 8 Servings)
- Calories: 330
- Total Fat: 19g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Sugar: 7g
- Protein: 6g
- Sodium: 520mg
- Fiber: 2g
Serving Suggestions
Here’s how I enjoy it:
- Alongside baked chicken or smothered pork chops
- With a chili bowl for that sweet-savory contrast
- Topped with a little hot honey or herbed butter if I feel fancy
I also serve it warm straight from the oven with a spoon—hence the name!
Tips and Variations
Want to mix it up? Here’s what I do:
- Add cheese: Sharp cheddar or pepper jack gives it extra richness.
- Spice it up: Diced jalapeños or a dash of cayenne bring heat.
- Make it sweeter: A tablespoon of honey can bump up the sweetness if you like a dessert vibe.
- Go cheesy crisp: Sprinkle some grated cheese on top before baking for a golden, crusty layer.
- Make ahead: I prep the batter, refrigerate it, and bake it fresh before dinner.
Health Benefits
Even though this dish leans comfort, it offers a few good things:
- Corn gives me fiber and antioxidants like lutein and zeaxanthin
- Eggs add protein to help keep me full
- Dairy provides calcium for strong bones
- I use real butter, which brings in fat-soluble vitamins like A and D
It may not be “light,” but it’s real food—and that matters more to me than perfection.
Note
If you want a lighter version, you can use Greek yogurt instead of sour cream and cut the butter in half. It still comes out creamy but with fewer calories. I’ve done this when I want a less indulgent side for lunch.
FAQ – Spoon Bread Recipe with Jiffy Mix
Can I make this ahead of time?
Yes, I often mix the batter a few hours early and keep it covered in the fridge. When I’m ready, I bake it fresh. Just know it might take a few more minutes in the oven if it’s cold.
Do I need both canned corn and cream-style corn?
I recommend using both. The whole kernel corn gives it texture, and the cream-style makes it rich and moist. If I only have one, I go with cream-style—it makes the spoon bread extra creamy.
Can I use a different cornbread mix instead of Jiffy?
You can, but I stick with Jiffy because it’s slightly sweet, which balances the savory flavors perfectly. Other brands may need a little sugar added.
How do I know when it’s done baking?
I look for golden edges and a center that’s set but still slightly soft. A toothpick should come out clean or with a few moist crumbs.
Can I freeze spoon bread?
I personally don’t freeze it often because the texture changes. But if I do, I wrap it tightly and reheat it in the oven—not the microwave—for the best results.
Is spoon bread the same as cornbread?
Not exactly. Spoon bread is softer, creamier, and meant to be scooped, not sliced. Think of it as a corn pudding meets savory soufflé.
Conclusion
I always come back to this Jiffy spoon bread recipe when I need something warm, simple, and comforting. It’s rich, creamy, and full of Southern charm without being complicated.
With just a few pantry staples and one box of Jiffy mix, I get a side dish that feels homemade and tastes like it’s been passed down for generations.
Whether I’m serving it with roasted chicken, barbecue, or a bowl of chili, it never lets me down. If you’re looking for a no-fail comfort recipe, this spoon bread is it. Try it once, and you’ll see why I keep it in regular rotation.
Spoon Bread Recipe With Jiffy Mix
Ingredients
Equipment
Method
- I start by preheating the oven to 375°F (190°C). I grease my baking dish with butter or spray so the bread doesn’t stick.
- In a medium bowl, I whisk together the sour cream, eggs, melted butter, cream-style corn, and drained whole kernel corn.
- Next, I stir in the Jiffy Corn Muffin Mix. I mix everything just until it comes together—overmixing makes it too dense.
- I pour the batter into my prepared dish and spread it out evenly. I bake it for about 40 minutes, or until the center sets and the top turns golden brown.
- Once out of the oven, I let it sit for 5 minutes before scooping. It gives the spoon bread time to firm up a little.