Cast Iron Ham and Corn Spoonbread

An Easy Holiday Side Dish

This cheesy cast iron ham and corn spoonbread combines sweet corn, savory ham, melted cheese and a tender cornbread-style filling for an easy side dish that belongs on your holiday table. Made with Honey Jiffy corn muffin mix and baked until golden brown, this comforting corn casserole is perfect alongside smoked turkey, brisket, ham or just about anything coming off the grill.

An Easy Cast Iron Side Dish for the Holidays

When the holidays roll around, I spend a lot of time thinking about the main course. Whether I’m smoking a turkey for Thanksgiving, cooking brisket for a family gathering or preparing a holiday ham, there’s usually something cooking on one of the grills in our Colorado backyard. But a great holiday meal needs more than a centerpiece, and I’m always looking for simple sides that can hold their own next to the meat.

This cast iron ham and corn spoonbread is exactly that kind of recipe. It’s warm, cheesy, filling and easy to put together with ingredients you probably already have in your kitchen. The combination of sweet corn, shredded cheese and diced ham makes it a little more substantial than a traditional corn casserole, without adding much extra work. And because it’s baked in a cast iron skillet, you can make it in the oven or cook it right alongside your main dish on the Pit Boss.

As a dad of twins, a teacher and someone who cooks regularly for family and friends, I appreciate recipes that don’t require a lot of last-minute attention. This one comes together quickly, bakes in a single skillet and can go straight from the oven to the table. It’s especially useful during the holidays when oven space is limited and there are a dozen other things happening in the kitchen.

What Is Corn Spoonbread?

Corn spoonbread is a traditional Southern-inspired side dish that falls somewhere between cornbread, corn pudding and corn casserole. Unlike regular cornbread, which is firm enough to slice into squares, spoonbread has a softer, more tender texture. It’s meant to be served with a spoon, making it a great addition to a plate full of holiday favorites.

Traditional spoonbread recipes often use cornmeal, milk and eggs to create a light, almost soufflé-like dish. My version takes a simpler approach, using Honey Jiffy corn muffin mix as the base and adding corn, sour cream, cheese, ham and green onions. The result is closer to a hearty corn casserole, with a tender middle and lightly browned edges.

The ham gives this recipe a savory element that balances the natural sweetness of the corn. Cheese adds richness, while the green onions bring a little freshness and color. It’s the kind of comfort food that works just as well at Thanksgiving dinner as it does with a simple smoked turkey breast on a weeknight.

Spoonbread vs. Corn Casserole vs. Cornbread

These three dishes share many of the same ingredients, but there are some important differences. Cornbread is generally firmer and more bread-like, with a crumb that holds together when sliced. Corn casserole is softer and often includes creamed corn, sour cream and a packaged corn muffin mix. Traditional spoonbread tends to be even lighter and more custard-like, although there are plenty of regional variations.

This recipe combines elements of all three. It has the familiar flavor of cornbread, the moisture of a corn casserole and a soft texture that’s best served with a spoon. That’s why I’m calling it ham and corn spoonbread, even though you could just as easily describe it as a cheesy ham corn casserole.

Why Ham and Corn Make Such a Great Combination

Ham and corn are a natural pairing, especially in a baked casserole. Corn brings sweetness, while ham adds saltiness and a smoky, savory flavor. Together, they create a balanced dish that doesn’t need a complicated seasoning blend or a long list of ingredients.

I particularly like using diced ham because it distributes throughout the spoonbread, giving you a little bit in almost every bite. The ham also makes the dish more filling, which is helpful when you’re serving a big holiday meal with lots of different sides.

This is also an excellent way to use leftover holiday ham. If you’ve smoked or glazed a ham for Christmas or Easter, you can dice up some of the leftovers and turn them into an entirely different dish the next day. There’s no need to cook the ham again before adding it to the casserole, as long as it’s already fully cooked.

What Kind of Ham Works Best?

For this recipe, I like using fully cooked ham that’s easy to dice into small pieces. A packaged ham loaf, ham steak, leftover spiral-cut ham or smoked ham all work well.

If you’re using leftover glazed ham, keep in mind that the glaze may add extra sweetness to the finished dish. That’s not necessarily a bad thing, especially if you’re serving it alongside something savory, but it’s worth considering.

For the best texture, cut the ham into pieces roughly ¼ to ½ inch across. Smaller pieces mix more evenly into the batter, while larger chunks give you more noticeable bites of ham. I prefer a fairly small dice so that the ham doesn’t overpower the corn and cheese.

The Inspiration Behind This Cast Iron Ham and Corn Spoonbread

This recipe came together on a busy November evening when I was already planning to smoke a turkey breast on the Pit Boss. With Thanksgiving approaching, I wanted a side dish that would complement the turkey and give us another option for holiday meals. We had some ham available, and combining it with a cheesy corn casserole seemed like a pretty easy decision.

One of the things I enjoy most about cooking in our backyard is figuring out how to make familiar recipes work with the equipment and ingredients we have. Not every meal needs to be an elaborate barbecue project. Sometimes the best recipes are simple combinations that come together quickly and taste great.

That approach is especially important during the school year. Between teaching, raising our twins and keeping up with everything else, weeknight cooking needs to be manageable. I love a long brisket cook when there’s time for it, but I also appreciate a side dish that takes about 10 minutes to assemble.

The cast iron skillet was an easy choice because it’s something I use constantly. It works in the oven, on the grill and even over direct heat when needed. For a dish like spoonbread, it also provides a great serving presentation without requiring another baking dish.

Ingredients for Cheesy Ham and Corn Spoonbread

This easy corn spoonbread uses common grocery-store ingredients, making it an approachable holiday side dish. There’s no need to prepare cornbread from scratch or use any complicated techniques. The combination of sweet corn, savory ham, cheese and sour cream creates a rich, satisfying casserole that comes together in one bowl.

Primary Ingredients

• Honey Jiffy Corn Muffin Mix: The base of the spoonbread, providing corn flavor, structure and a little sweetness.
• Whole Kernel Corn: Adds texture and sweet bursts of corn throughout the casserole.
• Cream-Style Corn: Keeps the spoonbread moist and helps create its soft, scoopable texture.
• Fully Cooked Ham: Adds a savory, smoky flavor and makes the dish more substantial.
• Shredded Cheese: A cheddar blend melts throughout the casserole and adds richness.
• Sour Cream: Adds moisture and richness while keeping the spoonbread tender.
• Melted Butter: Adds flavor and moisture, particularly around the edges of the skillet.
• Green Onions: Add a mild onion flavor and a little freshness, both in the batter and as a garnish.

Choosing the Best Cheese

A shredded cheddar blend works really well for this recipe because it melts easily and has enough flavor to balance the corn and ham. Sharp cheddar is another good choice if you prefer a more pronounced cheese flavor.

You can also use a combination of cheeses. Monterey Jack melts nicely, pepper jack adds a little heat, and Colby Jack is a good all-purpose option. I used a shredded cheese blend for this version, which made preparation especially easy.

Can You Use Frozen Corn?

Absolutely. Frozen corn works well in place of canned whole kernel corn. Thaw it first and drain away any excess moisture before mixing it into the batter.

Fresh corn is another great option, particularly during the summer when sweet corn is in season. Cut the kernels from the cob and use them in place of the canned corn.

I would keep the cream-style corn in the recipe, however. It’s an important part of creating the soft texture that makes this dish spoonbread rather than traditional cornbread.

Why Make Corn Spoonbread in a Cast Iron Skillet?

Cast iron is one of my favorite tools for backyard cooking because it’s versatile, durable and holds heat extremely well. A cast iron skillet can move between the kitchen oven, pellet grill and serving table without requiring much extra equipment.

For this ham and corn spoonbread, the skillet helps create a nicely browned exterior while keeping the center tender. The edges cook against the hot metal, giving them a little more texture than the middle of the casserole.

I also like that cast iron looks good on the table. During the holidays, when we’re serving a crowd, it’s nice to have one less serving dish to wash. Just set the skillet on a heat-safe trivet, add a serving spoon and let everyone help themselves.

What Size Cast Iron Skillet Should You Use?

A 10-inch cast iron skillet is a good starting point for this recipe. It provides enough surface area for the spoonbread to cook evenly without becoming too thin.

A larger skillet will produce a shallower casserole with more browned edges, while a smaller or deeper baking dish will create a thicker spoonbread that takes longer to cook.

If you don’t have cast iron, a greased 9-by-9-inch baking dish is a good alternative. The flavor will be similar, although you may not get quite the same browned edges.

Why Cooking Spoonbread on the Pit Boss Works

One of the advantages of cooking on a Pit Boss pellet grill is that it can function much like an outdoor oven. Once the grill is preheated and maintaining a steady temperature, you can bake casseroles, breads, desserts and plenty of other dishes without needing a separate outdoor cooking setup.

For this recipe, a cooking temperature of 375°F is a great place to start. It’s hot enough to set the casserole and develop a golden top without drying out the center too quickly.

The pellet grill also allows you to keep the cooking outside, which is especially helpful during the holidays. If the kitchen oven is full of rolls, casseroles and other dishes, the Pit Boss gives you another place to cook.

Here in Colorado, we cook outside all year, whether it’s sunny and warm or there’s snow on the ground. Being able to prepare a holiday side dish on the grill is one more reason I appreciate having a pellet grill in the backyard.

Does Pellet-Grilled Spoonbread Taste Smoky?

At 375°F, a pellet grill typically produces a fairly mild smoke flavor compared with traditional low-and-slow barbecue cooking. That makes it well suited for baking dishes like corn spoonbread.

You may notice a little additional wood-fired flavor, but the corn, ham and cheese should remain the dominant flavors. The goal isn’t to make the spoonbread heavily smoky.

If you want a stronger smoke flavor, using smoked ham is an easy way to add it without changing the cooking process. I wouldn’t recommend cooking this casserole at a low smoking temperature for an extended period because the batter needs enough heat to set properly.

How to Make Cast Iron Ham and Corn Spoonbread

This recipe is designed to be simple enough for a busy weeknight while still being a great addition to a holiday meal. Most of the preparation involves mixing ingredients together in one bowl.

Step 1: Preheat the Oven or Pit Boss

Preheat your oven or Pit Boss pellet grill to 375°F. If you’re cooking outdoors, allow the grill to come fully up to temperature before adding the skillet.

Lightly grease a cast iron skillet with butter or cooking spray. Make sure to coat the sides as well as the bottom to help prevent sticking.

Step 2: Prepare the Ham and Cheese

Dice the fully cooked ham into small, even pieces. You want the ham distributed throughout the casserole rather than concentrated in a few large chunks.

Shred the cheese if you’re using a block, and chop the green onions. Reserve a small amount of the green onions for garnishing the finished spoonbread.

Drain the whole kernel corn thoroughly. The cream-style corn should be added with its liquid.

Step 3: Combine the Corn and Wet Ingredients

In a large mixing bowl, combine the drained whole kernel corn and cream-style corn. Add the sour cream and melted butter, stirring until incorporated.

The mixture will be fairly loose at this point, which is normal. The corn muffin mix will thicken it once added.

Step 4: Add the Corn Muffin Mix and Cheese

Add the Honey Jiffy corn muffin mix to the bowl and stir until just combined. Avoid overmixing, which can make the finished spoonbread denser.

Fold in the shredded cheese, making sure it’s evenly distributed throughout the mixture.

Step 5: Add the Ham and Green Onions

Fold in the diced ham and chopped green onions. Stir until everything is evenly distributed throughout the batter.

The mixture should be thick and creamy, with visible pieces of ham, cheese and corn throughout.

Step 6: Transfer to the Cast Iron Skillet

Pour the mixture into the prepared skillet and spread it into an even layer. Use a spatula to smooth the top so the casserole cooks evenly.

Place the skillet in the preheated oven or on the grill grate of your Pit Boss.

Step 7: Bake Until Golden Brown

Bake at 375°F for approximately 40–50 minutes, checking toward the end of the cooking time. The exact time will depend on the skillet size, batter depth and how consistently your oven or grill maintains its temperature.

Look for a golden-brown top, lightly browned edges and a center that is set rather than liquid. A little softness in the middle is expected because spoonbread is supposed to be moist.

If the top is browning too quickly before the center has finished cooking, loosely cover the skillet with aluminum foil.

Step 8: Rest and Serve

Remove the skillet from the oven or grill and allow the spoonbread to rest for 10–15 minutes before serving.

This resting period helps the casserole finish setting and makes it easier to scoop without falling apart.

Garnish with the reserved chopped green onions and serve warm directly from the cast iron skillet.

How to Tell When Corn Spoonbread Is Done

One of the most common questions about corn casserole is how to tell when it’s finished baking. Because spoonbread is supposed to have a soft center, you don’t want to judge it by the same standards as regular cornbread.

Start by looking at the edges. They should be lightly browned and beginning to pull away from the sides of the skillet. The top should have a golden color, especially around the outside.

Next, gently move the skillet. The center should look set and may have a slight wobble, but it shouldn’t move like liquid batter.

You can also insert a toothpick near the center. It may come out with a few moist crumbs, which is fine, but it shouldn’t be coated in raw batter. If you’re uncertain, give the casserole another five minutes and check again.

Why Is My Corn Casserole Still Wet in the Middle?

A wet center usually means the casserole needs more time in the oven. This can happen if the skillet is smaller than recommended, the batter is especially thick or the corn wasn’t drained properly.

Another possibility is that the oven or pellet grill temperature is running lower than the displayed setting. An independent thermometer can help you check the actual cooking temperature.

Remember that spoonbread will firm up slightly as it rests. Don’t continue baking until the center is completely dry, or you’ll lose the tender texture that makes this dish so good.

Serving Ham and Corn Spoonbread for Thanksgiving

Thanksgiving is one of my favorite opportunities to cook for a crowd, and we usually have a combination of smoked meats and traditional holiday sides on the table. Turkey is always part of the plan, and there’s often brisket involved, too.

This cheesy ham and corn spoonbread fits right into that kind of meal. It has enough flavor to be interesting without competing with the turkey, gravy, stuffing and other familiar dishes.

The corn provides a little sweetness, while the ham and cheese give it a savory balance. It’s also a good option for kids who might not be interested in every vegetable or casserole on the holiday buffet.

Because the spoonbread is served directly from the skillet, it’s easy to add to a buffet alongside the other sides. Just be sure to protect the table from the hot cast iron and let everyone know that the skillet handle will remain hot.

Other Holiday Meals That Pair Well with Spoonbread

Although Thanksgiving is an obvious fit, this recipe works throughout the holiday season.

For Christmas, serve it alongside a smoked or glazed ham, roasted turkey breast or beef tenderloin. The cheese and corn pair particularly well with rich, savory meats.

For Easter, it makes an easy addition to a ham dinner. You can prepare the ingredients ahead of time and bake the casserole while the rest of the meal finishes.

And for a casual gathering, this spoonbread is great alongside barbecue favorites like pulled pork, smoked chicken, ribs or brisket.

Can You Make Ham and Corn Spoonbread Ahead of Time?

Yes, and that’s one of the reasons this recipe is especially useful during the holidays. You can prepare several of the ingredients ahead of time to reduce the amount of work needed right before dinner.

I recommend dicing the ham, shredding the cheese and measuring the remaining ingredients earlier in the day. Store the prepared ingredients in the refrigerator until you’re ready to assemble the casserole.

For the best texture, combine the wet ingredients and Jiffy mix shortly before baking. Once the batter is mixed, the leavening in the corn muffin mix begins working, so I prefer not to let the assembled batter sit overnight.

If you need to prepare the entire dish in advance, you can bake it earlier and reheat it before serving. This is a practical option when oven space and timing are tight.

How to Reheat Corn Spoonbread

To reheat a previously baked casserole, cover the skillet or baking dish loosely with foil and place it in a 325°F oven until heated through.

For food safety, reheat leftovers to an internal temperature of 165°F.

You can also reheat individual portions in the microwave, although the edges won’t retain quite as much texture as they would in the oven.

If the casserole seems a little dry after refrigeration, adding a small amount of butter to the top before reheating can help restore some richness.

How to Store Leftover Ham and Corn Spoonbread

Allow the spoonbread to cool slightly after serving, then transfer leftovers to an airtight container. Refrigerate within two hours of cooking.

Because this recipe contains cooked ham, cheese and sour cream, it should be stored in the refrigerator rather than left at room temperature.

Properly refrigerated leftovers are best enjoyed within three to four days. You can reheat individual portions for lunch or serve the remaining spoonbread alongside another meal.

I also recommend removing leftovers from the cast iron skillet before refrigerating. Storing moist foods in cast iron for extended periods can affect the skillet’s seasoning.

Can You Freeze Corn Spoonbread?

You can freeze fully cooked spoonbread, although the texture may change slightly after thawing. The corn and dairy ingredients can release moisture, making the casserole a little softer when reheated.

For the best results, cool the spoonbread completely, divide it into portions and wrap them tightly before freezing.

Thaw the portions in the refrigerator and reheat them until hot throughout. Freezing is convenient if you’ve made a large batch and don’t want to eat the leftovers for several days in a row.

Easy Variations for Cheesy Corn Spoonbread

One of the best things about a simple corn casserole recipe is how easily you can customize it. The basic combination of corn, muffin mix and sour cream works with a variety of additions.

After years of cooking everything from smoked meats to baked dishes on my grills, I’ve learned that simple recipes often come down to getting a few basic details right.

• Don’t overmix the batter. Once the corn muffin mix is added, stir just until the ingredients are combined. Too much mixing can affect the texture.
• Drain the whole kernel corn. Excess liquid can make the center take longer to set and leave the finished spoonbread overly wet.
• Use fully cooked ham. The baking time is intended to cook the casserole, not to safely cook raw meat.
• Watch the skillet size. A deeper casserole will need more time to bake than a shallow one, even when the cooking temperature is the same.
• Let the spoonbread rest. Giving it a few minutes before serving makes a noticeable difference in how well it holds together.
• Check the grill temperature. When baking on a pellet grill, make sure it’s fully preheated and maintaining a consistent temperature before adding the skillet.

These small steps help make the recipe reliable whether you’re cooking for a regular family dinner or a house full of holiday guests.

Frequently Asked Questions About Ham and Corn Spoonbread

Can I Make This Recipe Without Ham?

Yes. Simply leave out the ham for a more traditional cheesy corn casserole. The remaining ingredients will still produce a flavorful side dish.

This is a good option if you’re serving the spoonbread alongside a ham main course or want a meat-free version. If preparing it for vegetarians, also check the ingredients in your chosen corn muffin mix.

Can I Use a Baking Dish Instead of Cast Iron?

Absolutely. A greased 9-by-9-inch baking dish is a practical substitute for a 10-inch cast iron skillet.

The cooking time may vary slightly depending on the material and depth of the dish, so check for doneness rather than relying entirely on the timer.

Can I Double This Recipe for a Crowd?

Yes. For a larger holiday gathering, double the ingredients and use a larger baking dish or divide the mixture between two skillets.

I prefer using two baking dishes rather than making one extremely deep casserole. This helps the center cook more evenly and gives you more of those delicious browned edges.

Is Corn Spoonbread Supposed to Be Soft?

Yes. Spoonbread should be softer than regular cornbread and is typically served with a spoon rather than cut into firm slices.

The center should be moist and tender, but it shouldn’t contain uncooked batter. Allowing the casserole to rest after baking helps it set.

Can I Make This on a Traeger Instead of a Pit Boss?

Definitely. Any pellet grill capable of maintaining a steady 375°F should work for this recipe.

Whether you’re using a Pit Boss, Traeger or another pellet grill, treat the cooking process much like baking in an outdoor oven. Preheat the grill, use indirect heat and monitor the casserole as it approaches the end of the cooking time.

Is This a Good Side Dish for Smoked Turkey?

It’s an excellent choice. The sweetness of the corn balances the savory flavor of smoked turkey, while the cheese and ham add richness.

It’s particularly useful when you’re cooking a turkey breast rather than a whole turkey and want a substantial side dish to round out the meal.

More Recipes to Make on Your Grill

If you’re putting together a holiday menu or looking for more easy backyard cooking ideas, there are plenty of other recipes worth trying.

• Pickle Brined Turkey Breast
• Cranberry and Turkey Hash
• Chopped Turkey and Green Chlie Sandwich
• Smoked Cajun Turkey

Products Used in This Cook

• Pit Boss pellet grill, for the outdoor cooking option
• Cast iron skillet
• Large mixing bowl
• Silicone spatula or wooden spoon
• Measuring cups and spoons
• Heat-resistant gloves

Why This Ham and Corn Spoonbread Belongs on Your Holiday Table

Holiday cooking doesn’t have to be complicated to be memorable. Some of the best dishes are the ones that use familiar ingredients, come together quickly and make everyone want another serving.

This cast iron ham and corn spoonbread checks all those boxes. It’s cheesy, savory, slightly sweet and substantial enough to stand alongside smoked turkey, brisket or a holiday ham. It’s also easy to prepare with grocery-store ingredients, which is a big advantage when you’re already juggling a full holiday menu.

I love recipes that work just as well on a busy school night as they do for a big family gathering. This is one of those dishes. Whether you bake it in the kitchen or cook it outside on the Pit Boss, the result is a warm, comforting side that’s easy to share.

If you give this cheesy ham and corn spoonbread a try, let me know how it turns out. I’d love to hear whether you serve it for Thanksgiving, Christmas or alongside your favorite backyard barbecue.

And if you’re looking for more easy, family-friendly recipes cooked on pellet grills, be sure to follow along with ThisJewCanQue on Instagram and check out the other recipes here on the website.One of the most common questions about corn