Cheesy Mexican Spoon Bread Recipe -
Cheesy Mexican Spoon Bread Recipe
  • READY IN 55 mins

Cheesy Mexican Spoon Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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!


8 Ratings

Aug 26, 2015

I made a couple changes..

Dec 07, 2014

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!

Nov 29, 2014

I have been making this recipe for years- actually got it from a Mexican cookbook and it is exactly the same as this one. I have doubled it and trippled it. Never had problems with it being too greasy, or not sweet enough (never thought it should be sweet as it is a side to something like chili). We love it!!

Aug 06, 2014

Disgustingly greasy. I could actually pour oil off when it came out of the oven. I would appreciate input on how to improve the consistency of this recipe.

Jan 24, 2014

Too much oil - tastes funny

Jan 14, 2014

OMG! I've tried this recipe before and absolutely loved it!!!


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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