Cheesy Mexican Spoon Bread

2 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 55 min

“I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!” - by lissalou22

Ingredients

1 cup cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped mild green chiles, drained
1 1/2 cups shredded Monterey Jack cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9-inch baking pan.
Whisk together cornmeal, salt, and baking soda in a large bowl.
Stir in milk and vegetable oil until well blended.
Beat in egg and cream-style corn until well mixed.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition

Amount Per Serving (9 total)

Calories
266 cal
13%

Fat
15.9 g
24%

Carbs
23.6 g
8%

Based on a 2,000 calorie diet

Reviews (2)

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LYNN39SCAF

Jul. 26, 2012

"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...." See more"

GreenGirl24

Jun. 28, 2012

"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!..." See more"

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