Cheesy Mexican Spoon Bread

Cheesy Mexican Spoon Bread

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  lissalou22

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

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Adjust Servings

Original recipe yields 9 servings



  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 (4)

Rate This Recipe


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!



Too much oil - tastes funny

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Amount Per Serving (9 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 753 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Mexican Spoon Bread


next recipe:

Traditional Appalachian Spoon Bread