Sweet Potato Corn Spoonbread

Sweet Potato Corn Spoonbread
Sweet Potato Corn Spoonbread

This award-winning Sweet Potato Corn Spoonbread came to us from the 2012 Sweet Rewards Recipe Contest.

Sweet Potato Corn Spoonbread
Serves 6
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  1. 1 (8-ounce) package cream cheese, softened
  2. 1/2 cup unsalted butter, softened
  3. 1 (15-ounce) can cut sweet potatoes in syrup, drained and coarsely mashed
  4. 1 (15-ounce) can creamed corn
  5. 1 (8.5-ounce) box cornbread mix
  6. 1 cup frozen corn kernels, thawed
  7. 1/4 cup chopped fresh parsley
  8. 2 large eggs
  9. 3/4 medium yellow onion, finely chopped (about 1 cup)
  10. 1/2 cup chopped pecan pralines (about 4)
  1. Preheat oven 375ยบ.
  2. In a large bowl, combine cream cheese and butter; beat at medium speed with an electric mixer until well combined. Stir in sweet potatoes, creamed corn, cornbread mix, corn kernels, parsley, eggs, and onion.
  3. Pour into an 8-inch square baking dish, and top with chopped pralines. Bake about 45 minutes or until a wooden pick inserted in center comes out clean.
  1. You may substitute 1/4 cup candied pecans for the chopped pecan pralines.
Louisiana Cookin https://www.louisianacookin.com/


  1. This recipe will definitely be added to my traditional family favorites for Thanksgiving dinner. Daniel, by the way I like to your newsletter this month Katie Shirkey Leithead


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