I totally believe that the side dishes are what makes a great Thanksgiving dinner. One essential side dish that is often overlooked but so good is sweet corn spoon bread. It’s a southern dish that’s a cross between corn bread and a sweet dessert. It’s more like a pudding than a bread and it’s so soft, it can be served and eaten with a spoon (which explains the name!).
Looking for an easy and delicious side dish for Thanksgiving? Try this sweet corn spoon bread. You can make it ahead of time but I prefer to serve it warm, straight out of the oven.
Sweet Corn Spoon Bread
You can make this easy sweet corn spoon bread ahead of time but I prefer to serve it warm, straight out of the oven.
- all purpose flour: 1/2 cup + 2 Tbsp
- cornmeal: 1/4 cup + 2 Tbsp
- white sugar: 4 Tbsp
- salt: 1/2 tsp
- cream style corn: 1 (14.75 oz) can
- corn: 1 (15.25 oz) can, drained
- sour cream: 1 cup
- unsalted butter: 1/4 cup, melted
- eggs: 2
Step 1: Preheat oven to 375° F. Spray a 9x13 inch baking dish with non-stick cooking spray.
Step 2: In a mixing bowl whisk together the flour, cornmeal, sugar and salt.
Step 3: Fold in the corn and the cream style corn, sour cream, butter and eggs. Stir until just combined.
Step 4: Spread the mixture into your prepared pan. Place into the oven and bake for 25 minutes, until golden brown and the middle is set. (If you use a smaller, deeper dish like I did you'll have to bake for longer. If you use a basic 9x13 inch pan it will be closer to 25 minutes.)
Step 5: Spoon the bread onto plates and enjoy!