Two kinds of corn — sweet whole kernels and rich creamed corn — come together with eggs and a boxed muffin mix for that classic spoon bread texture: custardy in the center, golden and set at the edges. A touch of sugar rounds out the corn's natural sweetness, and a pinch of salt keeps every bite balanced rather than one-note. The batter bakes up into something you can scoop straight from the dish with a big spoon, tender enough to melt on the fork but structured enough to hold its shape. It's an easy, crowd-pleasing side that comes together in one bowl with minimal fuss, and it fits neatly into a dairy free spread at any holiday table or weeknight dinner. Let it rest those five minutes after baking and you'll get clean, custardy scoops every time.
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Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish generously and set aside.
Melt the 3 tbsp butter in the microwave or in a small saucepan, then let it cool for 2 minutes.
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