If you’ve never had Corn Spoon Bread you are really missing out. It’s a not quite cornbread, not quite corn pudding, but something deliciously in between. Creamy, rich, decadent and full of sweet corn flavor.
Corn Spoon Bread has been a fairly recent addition to our Thanksgiving menu, appearing for the first time about 4 years ago when my sister-in-law first brought it to the table. Our family is pretty big on traditional foods, so newcomers to the table are not always welcome. Not so for this side dish. It’s the first to go every year and there are rarely leftovers.
It’s been a rising star in Thanksgiving side dishes and there are many versions of Spoon Bread recipes out there, but most are pretty similar. I wanted to make a version that was just a little more special for the Holiday but didn’t stray too far from the familiar.
This recipe, that I developed for Green Giant, has goat cheese and thyme added to it to give a more savory flavor that complements the sweetness of the corn.
Add to your menu this year, you won’t be sorry.
- 1 (15.25 oz. ) can GreenGiant® Whole Kernel Sweet Corn , drained
- 1 (14.75 oz.) can Green Giant® Cream-Style Sweet Corn
- 1 (8.5 oz.) package cornbread mix
- 1 cup sour cream
- ½ cup melted butter
- 1 large egg
- ½ cup crumbled goat cheese
- 1 tablespoon chopped fresh thyme
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Preheat oven to 350F. Spray 2-quart baking dish with nonstick cooking spray.
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Mix Green Giant® Whole Kernel Sweet Corn, Green Giant® Cream-Style Sweet Corn, cornbread mix, sour cream, melted butter and egg until just combined. Gently stir in goat cheese and thyme. Pour mixture into prepared baking dish.
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Bake 50 minutes or until spoonbread is set at edges.
