If you haven’t yet had Spoon Bread, you are definitely missing out. This recipe for Crispy Onion Corn Spoonbread, that I developed for French’s Foods, is a twist on a Southern classic. It takes the crispy onions from the green bean casserole, that we all know and love and adds them to sweet corn spoonbread. It’s a little bit savory pudding, little bit polenta and a little bit cornbread all at the same time. It’s a great addition to your Thanksgiving menu.
This simple side has become a favorite at our Thanksgiving table. Crispy Onions add both flavor and crunch to balance out the sweet and creamy texture from the corn.
It’s so easy to pull this together and can even be assembled the day before.
- 1 14 3/4 ounce can cream-style corn
- 1 11 oz. can corn, drained
- 1 6-1/2 to 8-1/2 oz. package corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 3 Tbsp. FRENCH'S® Classic Yellow® Sweet Mustard
- 1 large egg
- 1-1/3 cups FRENCH'S® Crispy Fried Onions Caramelized Flavored
-
Preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish.
-
Combine corn, corn muffin mix, sour cream, butter, Mustard, egg and 2/3 cup Onions. Pour mixture into prepared baking dish
-
Bake 40 minutes until mixture is set. Top with remaining Onions and bake 5 minutes or until Onions are golden.
photography by Paul Gelsobello Studio, Food Stylist: Cathy Paukner
