Thursday, January 3, 2019

Donna Klein’s corn spoon bread, revised

LUCY BURDETTE: Every year the day before Thanksgiving, my sister bakes with her friends, including Donna Klein--everything from cookies to pies to onion rolls to corn spoon bread. And they sip mimosas as they work. Great idea right? This year I got to join them and I begged for Donna's family recipe. They use Jiffy corn muffin mix, but I figured out what would go into the recipe instead. 


Two eggs, slightly beaten
One stick of butter, melted
One cup sour cream
8 ounce can creamed corn
8 ounce can white shoepeg corn, drained
One package of Jiffy corn muffin mix 
Or substitute 2/3 cup all purpose flour, ½ cup corn meal, 3 tbsp sugar, 1 tbsp baking powder, ¼ tsp salt
One cup shredded Swiss cheese

Could also stir in ¼ cup chopped green chilis, ¼ cup chopped pimentos, or ½ cup finely chopped onion--I kept mine plain to let the corn shine

Mix wet ingredients together.

Mix the dry ingredients in a bowl and stir those into the wet. 

Pour into 8” or 9” cake pan or pie pan. (I used a 9" cake pan.)

Sprinkle Swiss cheese on top.

Bake at 350° for approximately 50 minutes to 1 hour until the top is good and browned and the filling is set.

Thanks Donna!

Death on the Menu, the 8th Key West food critic mystery, is available now from Crooked Lane Books. You can order it wherever books are sold! A DEADLY FEAST will be out in May, but can be pre-ordered now on AmazonBarnes and NobleIndiebound, or wherever you buy your books.

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  1. I have been making this for almost 30 years! It goes with just about everything!

    1. Her family probably got the recipe from yours! Do you use the Jiffy corn bread mix?

  2. I am trying to go lower carb for this month and then occasionally work in a treat from time to time. Your recipe looks like a wonderfully comforting treat to put in my "from time to time" category. Thanks for sharing the recipe, it will be something to look forward to!

  3. What tasty fun!
    Can I join the baking (and mimosa) party next time?!