Mexican Spoon Bread5 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many larger grocers.” - by Inspired by Home Cooks
Original recipe yields 1 - 8x8 inch pan
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Amount Per Serving (6 total)
- 234 cal
- 18.1 g
- 18 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This was easy to put together and tasty! I'm having more of it for lunch tomorrow, and I'm looking forward to it. I used milk instead of heavy whipping cream to save on some calories, but other than t..." See morehat, I followed the recipe to a T."
"This is a very tasty recipe! I used regular milk and a can of creamed corn. We ate this with chili and it added a nice sweetness...." See more"
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