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Triple Corn Spoon Bread


This triple corn spoon bread is a Thanksgiving and Christmas favorite, but can be used any time of the year as it is a great side dish.

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Rate this recipe 4.2/5 (27 Votes)


  • 1 cup sour cream
  • 3 tablespoons stick margarine, melted
  • 1 large egg
  • 1/2 cup chopped onion
  • 1 (15.25-ounce) can "No Salt Added" whole kernel corn undrained
  • 1 (14.75-ounce) can "No Salt Added" cream-style corn
  • 1 (8.5-ounce) package corn muffin mix
  • Cooking spray


Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 350°F. Combine first three ingredients in large bowl and stir with a whisk. Stir in onion, corns and muffin mix. Pour into an 8x8 square baking dish (I use pyrex) coated with cooking spray. Bake for one hour or until pudding is set and lightly brown on top.

I usually double this recipe for the holidays and use a 13x9 pyrex dish.

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