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Jiffy Spoon Bread Recipe

Jiffy Spoon Bread

Steven
This jiffy spoon bread recipe delivers authentic Southern comfort with minimal effort, transforming humble pantry ingredients into a custardy, soufflé-like side dish. Using Jiffy corn muffin mix as a time-saving base, you'll create a creamy, comforting dish with slightly golden edges that's soft enough to scoop with a spoon yet substantial enough to hold its shape. Perfect for holiday gatherings or Sunday suppers, this recipe comes together in about 45 minutes and pairs beautifully with everything from fried chicken to holiday ham.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12 servings
Calories 245 kcal

Equipment

  • 9x13-inch baking dish - for baking the spoon bread
  • Large mixing bowl - for combining ingredients
  • Whisk or wooden spoon - for mixing batter
  • Measuring cups and spoons - for accurate measurements
  • Can opener - for opening corn cans
  • Colander - for draining whole kernel corn
  • Microwave-safe bowl - for melting butter (optional)
  • Small bowl - for beating eggs
  • Spatula - for spreading batter evenly
  • Toothpick or knife - for testing doneness

Ingredients
  

  • 2 boxes Jiffy corn muffin mix - 8.5 oz/241 g each
  • 1 can creamed corn - 14.75 oz/418 g
  • 1 can whole kernel corn - 15 oz/425 g, drained
  • 1 cup sour cream - 240 ml, room temperature
  • 1/2 cup butter - 113 g, melted and slightly cooled
  • 2 large eggs - lightly beaten, room temperature
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  • Drain whole kernel corn thoroughly. In a large mixing bowl, combine creamed corn and drained whole kernel corn.
  • Add both boxes of Jiffy corn muffin mix and salt to the corn. Stir gently to distribute evenly.
  • Melt butter and let cool slightly. In a small bowl, lightly beat eggs until yolks and whites are just combined.
  • Pour melted butter over corn mixture, add beaten eggs, and dollop sour cream on top. Fold gently until just combined with no dry pockets remaining.
  • Transfer batter to prepared baking dish, spread evenly with spatula, and tap gently on counter to release air bubbles.
  • Bake 40-45 minutes until edges are golden brown and pulling away from sides. Toothpick inserted in center should come out with moist crumbs, not wet batter.
  • Remove from oven and let rest 10-15 minutes before serving warm by scooping with a large spoon.

Notes

  • Don't skip the resting time after baking as this allows the texture to firm up while staying creamy inside.
  • Use room temperature eggs and sour cream for better incorporation and smoother batter.
  • Avoid overmixing once wet ingredients are added to prevent dense, tough texture.
  • Grease pan generously to ensure easy serving and prevent sticking around edges.
  • Check for doneness at 40 minutes since oven temperatures vary; overbaking creates dry texture.
  • Let melted butter cool slightly before adding to prevent scrambling the eggs.
  • Make-ahead: Prepare batter up to 24 hours in advance, refrigerate covered, let sit at room temperature 20-30 minutes before baking, adding 5-10 minutes to baking time.
  • Substitute Greek yogurt for sour cream in equal amounts for similar tanginess with slightly firmer texture.
  • Storage: Refrigerate covered up to 4 days; freeze individual portions wrapped in plastic up to 3 months.
  • Reheat covered with foil at 325°F (165°C) for 15-20 minutes or microwave individual portions 60-90 seconds.
Keyword comfort food, cornbread casserole, easy corn pudding, jiffy spoon bread, southern side dish