Meatless Monday: Spoon Bread

I’m a Connecticut Yankee, so I appreciate all forms of baked corn meal cakes and biscuits.

A long while back, I went to my friend Gillian’s house, and she made her friend’s Spoon Bread recipe.

I. Died.

It’s moist and sweet, with a good weight and a lovely sweetness, because of the extra corn that’s added to the corn muffin batter.

Because these are dense, they’re a great side or base for meatless chili– or even lentil soup.  I think with beef or meat chili, you want a nice and fluffy corn bread because all the heaviness comes from the chili itself.  But when you just have beans and veggies, this spoon bread would be a great addition!

I made mine with lentil soup!

  • 1 box cornbread mix
  • 1 egg
  • 1/2 cup sour cream
  • 8oz canned sweet corn
  • 1/2 c shredded cheese
  • 1/2 c melted butter
Are you ready for the easiest directions ever?
  1. Mix everything in a bowl.
  2. Cook in muffin cups for 20 minutes at 350*, or until a toothpick inserted comes out clean.
This stuff is so good and the perfect addition to a summer meal.

Related Post

  1. meat chili… yuck. seriously. Went my whole life eating “normal” chili and never knew that there was an entire world of chili amazingness (i.e. meatless chili) around… I will definitely have to try these! thanks for sharing… I am wondering though, i don’t do canned veggies. Do you think frozen corn that has been steamed, would work?

  2. This looks so moist and delicious! I’ve never actually put real corn in my cornbread… Might have to change that! :)

Leave a Reply

Your email address will not be published.