Brussels Sprout Spoon Bread 

Creamy corn casserole meets roasted, toasty sprouts.

Brussels Sprout Spoon Bread
Active Time:
20 mins
Total Time:
1 hrs 5 mins

Have you ever tasted spoon bread? If not, you’re in for a major treat!

Spoon bread is the perfect marriage of the best cornbread you’ve ever had combined with the glorious, fluffy perfection of a soufflé. Just in case the word “soufflé” gave you palpitations, don’t fret—this Brussels Sprouts Spoon Bread recipe is wonderfully easy to make.

It starts with gently sautéing some onions to build a flavor base. Next, halved Brussels sprouts get browned in the skillet to help them caramelize and get a nice smoky-nutty flavor. If you think you’re not a fan of Brussels sprouts, this browning step is your best friend—it will banish your childhood dinner table nightmares of mushy Brussies forever!

Now that your flavorful base is built, it’s time to make the spoon bread batter. This recipe wins big points for simplicity; here we lean on two super-convenient store-bought shortcut ingredients to save time. First up, a bag of corn muffin mix, which is so much easier than getting out the cornmeal, flour, salt, baking soda, and baking powder. Next, a can of cream corn: This adds a creamy texture and a rich corn flavor with no extra shucking, chopping, or cooking required.

Simply whisk the muffin mix and cream corn together with some eggs, pour the batter into your favorite 13- x 9-inch baking dish, top with those lovely charred Brussels sprouts, and bake until golden brown and delicious. Fluffy, tender, and topped with flavorful caramelized vegetables, it’s the ultimate all-in-one Thanksgiving side dish.


  • ½ cup unsalted butter, plus 2 Tbsp., divided

  • 1 ¼ cups chopped sweet onion

  • 12 oz. fresh Brussels sprouts, trimmed and halved

  • 1 (8 1⁄2-oz.) pkg. corn muffin mix

  • 1 (14 1⁄4-oz.) can cream-style corn

  • 1 cup sour cream

  • 3 large eggs

  • Cooking spray


  1. Preheat oven to 350°F. Melt 1⁄2 cup unsalted butter in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 5 minutes. Transfer onion mixture to a large bowl. Melt remaining 2 Tbsp. unsalted butter in skillet over medium high. Add Brussels sprouts to skillet, cut side down. Cook without stirring until browned, about 2 minutes. Flip sprouts over, and remove from heat; set aside.

  2. Whisk corn muffin mix, cream-style corn, sour cream, and eggs into cooked onion mixture in bowl until combined. Coat a 13- x 9-inch baking dish with cooking spray. Pour batter into prepared baking dish. Top with cooked Brussels sprouts, cut side up. Bake until puffed and golden brown, 40 to 45 minutes. Serve immediately.

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