This sweet-and-savory spin on cornbread is textbook “comfort food” and also perfectly portable (think picnics and potlucks). It’s made even tastier with the JAZZ™ apple butter, which we suggest slathering on, well, everything!


For spoon bread:
1 package of your Favourite cornbread mix
1/2 cup melted butter
1 can creamed corn
1 cup Greek yogurt
1 tbsp sugar
1 tsp salt
1 cup JAZZ™ apple, diced small

For the apple butter:
2 JAZZ™ apples, peeled and diced large
1 tbsp sugar
1 tbsp olive oil
1/2 cup butter, quartered, kept cold


For the butter:
Heat a large sauce pan over high heat. Add oil and let warm, then add apples and sugar and let saute until soft, approximately 5 minutes. Remove from heat, let cool slightly, then pour into blender. Add cold butter and blend until smooth. Let chill in refrigerator.

For the spoon bread:
Preheat oven to 325 degrees F. Spray 9″ x 9″ pan with nonstick spray. Mix together all spoon bread ingredients and spread into 9″ x 9″ pan. Bake approximately 40 minutes or until set in the middle, then let cool before serving with the apple butter.