Snag it Now — Sweet Corn Spoon Bread Recipe!

When it’s time for a grill out with friends and family, you know you want to be that person who brings THE dish. You know, the dish that everyone raves about and asks you for the recipe. The dish that people go back for seconds, and thirds. Well, this dish is just that. Take cream corn and marry it with cornbread and the result is this ridiculously gooey, sweet, creamy — and every other delicious adjective you can think of — corn dish. We even did the non “chef” thing to do and give you a semi-homemade recipe. Why? Well, because it’s labor day, and you deserve a little cheat dish in your weekend menu. So snag the recipe, share it with your friends, and EAT IT ALL.

Oh yeah, and take a picture and tag us! @hestancue

Sweet Corn Spoon Bread

Ingredients.

1 box jiffy cornbread mix

1/2 cup butter, melted

2 eggs, whisked together

2 cups corn kernels

2 cups creamed corn (I made my own but you can use canned creamed corn if you want!)

1 cup greek yogurt

1/4 cup sugar

1 tsp salt

1/2 cup grated parmesan

How to.

Preheat oven to 325 degrees

Whisk all together, except for parmesan, in a large mixing bowl.

Butter the sides and bottom of a 9x9 baking dish and fill with mixture, top with grated parmesan

Bake for 40–50 minutes (I checked mine at 40 by sticking a cake tester in it and it came out clean, but depending on your oven, it may need longer)

Serve warm!