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Sweet Kentucky Spoonbread Corn Pudding |

Sweet Kentucky Spoonbread Corn Pudding

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4 from 1 review


Sweet Kentucky Spoonbread Corn Pudding, a Southern classic that’s incredibly easy to make, creamy, buttery, eat-with-a-spoon comfort food.


Units Scale
  • 2 large eggs
  • 15 ounce can cream style corn
  • 1 cup corn kernels, (canned and drained or frozen and thawed)
  • 4 tablespoons butter, melted
  • 1 1/2 cup sour cream
  • 1/2 cup milk
  • salt and pepper to taste
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 teaspoon baking powder
  • 2 Tbsp sugar
  • 1 Tbsp fresh chives, snipped finely


  1. Preheat the oven to 375 degrees F and butter or spray a 3 quart baking dish. Set aside.
  2. In a large bowl, beat the eggs until frothy. Then stir in the cream style corn, corn kernels, melted butter, sour cream, milk, baking powder, salt and pepper. Fold in the cornbread mix, baking powder, sugar and chives.
  3. Spread the spoonbread batter into the prepared pan. Bake until golden brown and set, about 35 to 40 minutes. Serve immediately.



In a pinch, very thinly sliced salad onions (just the green parts) can be substituted for the chives.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Bake
  • Cuisine: American


  • Calories: 215 calories