Cheesy Mexican Spoon Bread

Cheesy Mexican Spoon Bread

lissalou22 0

"I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!"

Ingredients 55 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 753 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9-inch baking pan.
  3. Whisk together cornmeal, salt, and baking soda in a large bowl.
  4. Stir in milk and vegetable oil until well blended.
  5. Beat in egg and cream-style corn until well mixed.
  6. Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
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Reviews 7

  1. 7 Ratings


I used yellow corn meal. I think I'd prefer the white finer ground version for a lighter end result. The flavor was good but the texture was a little heavy for my idea of spoon bread.


I really wanted to like this more than I did. Needs a little sugar and it has an odd texture. EDIT: Topped with sour cream and pico de gallo this is a solid 4 star recipe!


I added 1/2 cup of all-purpose flour and a pinch more baking soda and salt. I also used an 8x11 baking dish instead of a 9x9. The texture turned out just like I'd hoped it would. I will be making this again!