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Cheesy Spoon Bread Casserole

I love this spoon bread casserole because it’s creamy with a little southwestern kick. It’s comfort food at its finest and is a vivid way to add a unique dish to the usual Thanksgiving Day lineup. Sometimes we scoop chili on top. —Barbara J. Miller, Oakdale, Minnesota
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    8 servings


  • 2 cups shredded cheddar cheese
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup sour cream
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup butter, melted
  • 3 tablespoons sugar
  • 2 tablespoons taco seasoning
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Optional toppings: chopped green onions and minced fresh cilantro


  • Combine the first 11 ingredients in a greased 3-qt. slow cooker. Cook, covered, on low until a toothpick inserted in the center comes out clean, 4-5 hours. If desired, top with green onions and cilantro.
Nutrition Facts
1 serving: 412 calories, 28g fat (16g saturated fat), 66mg cholesterol, 1028mg sodium, 31g carbohydrate (11g sugars, 3g fiber), 11g protein.

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Average Rating:
  • asnunez
    Oct 18, 2020

    First try, We made this recipe as written. It was, needless to say odd-weird. After each of us, #6 people, all came to the decision. No question about it. The tomatoes had to go. Second attempt, ZERO the Sugar and the taco seasoning. Oh so much better. Two people were wiping the dish with bread to get the last bits.

  • Dawn
    Jun 1, 2020

    I'd used a different type of cheese (Pizza Blend), yogurt, and baking in 2-qt. casserole for 35 minutes at 400o F. and then at 350o F. for 25 minutes. This was a delicious dish!