Earmark this recipe now and put it right on top your stack of Thanksgiving notes to revisit later. With crunchy Panko and a little kick, creamy, cheesy spoonbread is a deliciously simple way to revamp your Turkey Day menu. Plan to serve it as one of the many sides in the big spread or, turn it into the honey-kissed appetizer that gets everyone gobbling.
Yield: 16 servings, or many appetizer bites
, Prep time: 10 minutes
, Cook time: 30 minutes
In a mixing bowl combine the drained corn, creamed corn, Jiffy mix, melted butter, egg, and sugar; stir until evenly combined. In a separate bowl, mix together the remaining ingredients.
Spoon the wet batter into a greased 8”x8” pan. Sprinkle half of the dry mixture over the batter. Using the back of your spoon, swirl the breadcrumb mixture into the batter. Then, sprinkle the rest of the mixture over top.
Place in the oven and cook for 30 minutes.
Remove from the oven when a toothpick comes clean from the center of the spoonbread. Serve warm –- large scoops, or single-bite appetizers at the end of individual spoons –- with a generous drizzle of honey.
Tips + Tricks
**Play with the amount of heat you twist into the mix by adjusting the cayenne we call for. Or, omit it altogether and sprinkle on crispy crumbled bacon and fresh green onions just before serving. Warm leftovers in the morning and offer them underneath a heaping helping of turkey hash. **If you double this recipe you'll need to bake it for up to double the amount of time.