Jiffy Spoon Bread
This Jiffy Spoon Bread transforms a beloved Southern classic into a ridiculously simple side dish using Jiffy corn muffin mix. With a creamy, custardy interior and slightly crispy edges, it's not quite cornbread and not quite pudding—but somehow better than both. Ready in under an hour, this crowd-pleasing comfort food pairs perfectly with soups, stews, and roasted meats, making it ideal for everything from busy weeknights to holiday feasts.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 2 boxes Jiffy corn muffin mix 8.5 oz each
- 1 can creamed corn 14.75 oz
- 1 cup sour cream 240g
- ½ cup unsalted butter 1 stick, 113g, melted
- 2 large eggs room temperature
- ¼ cup whole milk 60ml
- 1 cup shredded cheddar cheese optional, 113g
- ½ teaspoon garlic powder optional
Instructions
- Preheat oven to 350°F (175°C) and position rack in the center. Generously grease a 9x13 inch baking dish with butter or non-stick spray and ensure all ingredients are at room temperature.
- In a large mixing bowl, whisk eggs until well beaten and slightly frothy. Add sour cream, melted butter, and milk, whisking until completely smooth. Stir in creamed corn until evenly distributed.
- Sprinkle both boxes of Jiffy corn muffin mix over the wet ingredients and add garlic powder if using. Gently fold together with a rubber spatula until just combined—a few small lumps are fine.
- If using cheese, reserve about ¼ cup and fold the rest into the batter using gentle motions to distribute evenly without deflating the batter.
- Pour batter into prepared baking dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles, then sprinkle reserved cheese over the top if desired.
- Bake for 35-40 minutes until the top is golden brown and the center is set. The edges should pull away slightly from the pan and a knife inserted in the center should come out with just a few moist crumbs.
- Remove from oven and let rest for 10 minutes before serving. Serve warm directly from the baking dish with a large spoon—the texture should be creamy and spoonable.
Notes
- Use room temperature ingredients for smoother mixing and more even baking.
- Don't overmix the batter—overworking develops gluten and creates a tough texture.
- Let it rest for 10 minutes before serving to allow the texture to set perfectly for easier scooping.
- Check for doneness properly—the center should jiggle slightly but not be liquid.
- Adjust oven temperature if needed—every oven runs differently, so watch for browning.
- Grease the pan well to prevent sticking and make serving much easier.
- Make ahead: prepare the batter up to 24 hours in advance, refrigerate covered, stir before baking, and add a few extra minutes to baking time.
- For a lighter version, substitute Greek yogurt for sour cream and reduce butter to ⅓ cup.
- Storage: refrigerate covered for up to 4 days or freeze individual portions wrapped in plastic and foil for up to 3 months.
- Reheat in the oven covered with foil at 325°F for 15-20 minutes, or microwave individual portions for 45-60 seconds. Add a tablespoon of milk or butter when reheating to restore moisture.
- Variations: try Jalapeño Cheddar, Bacon and Chive, Sweet Honey, Mexican-Style with corn and green chiles, or Herb and Garlic.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 37gProtein: 8gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 645mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 15IUVitamin C: 4mgCalcium: 10mgIron: 6mg
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