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Spoon Bread Recipe With Jiffy Mix

This Spoon Bread Recipe with Jiffy Mix is a quick and comforting Southern-style side dish that’s soft, creamy, and full of rich corn flavor. Made with Jiffy Corn Muffin Mix, cream-style corn, whole kernel corn, sour cream, eggs, and butter, it comes together in minutes and bakes into a golden, spoonable casserole. It’s perfect for holidays, weeknight dinners, or anytime you need a warm and hearty side.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course or Side Dish
Cuisine: Southern American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Medium mixing bowl
  • Whisk or spoon
  • 8×8-inch baking dish or 1½-quart casserole
  • Oven
  • Non-stick spray or butter for greasing

Method
 

Preheat the Oven
  1. 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.
Mix the Wet Ingredients
  1. In a medium bowl, I whisk together the sour cream, eggs, melted butter, cream-style corn, and drained whole kernel corn.
Add the Jiffy Mix
  1. Next, I stir in the Jiffy Corn Muffin Mix. I mix everything just until it comes together—overmixing makes it too dense.
Pour and Bake
  1. 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.
Let It Cool a Bit
  1. 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.

Notes

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.