Mexican Spoon Bread Recipe - Allrecipes.com
Mexican Spoon Bread Recipe
  • READY IN hrs

Mexican Spoon Bread

Recipe by  

"A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many larger grocers."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings

Directions

  1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins

Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 (2 2/3 x 4 inch) piece
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Reviews More Reviews

Jul 04, 2011

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 that, I followed the recipe to a T.

 
Mar 10, 2012

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.

 

8 Ratings

Jun 02, 2012

WOW, this was a great tasting recipe, excellent texture, loved it! I used 1% milk vs. heavy whipping cream...YUMMY!!!!! I saved it to my recipe box. Thank you for sharing. :)

 
Feb 16, 2013

We absolutely love Corn Cake, but I have never tried to make it from scratch. I tried this recipe. It was absolutely delicious and authentic. Extremely moist and easy to make! I totally forgot to add the heavy whipping cream, but it really didn't seem to matter. I purposely altered the recipe to use cream corn instead of throwing whole corn into a blender. Since the cream corn has more moisture in it, I also cut back on the water by 50%. Just wonderful. Will definitely reuse this recipe from now on!

 
Aug 29, 2013

I have made this at least ten times! The first time that I had made it, I thought it was a little toooo sweet. Therefore I cut the 1/3 cup of Splenda down to 1/4 cup of Organic Cane Sugar. I also use Polenta instead of cornmeal (basically the same thing, but coarser) and regular 2% milk instead of heavy cream. It comes out better each time! One fun addition: Diced spicy chili peppers! It adds a little flavor, but not too much. :D

 
Dec 17, 2012

Delicious but crumbly. Happy to make again and again.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 257 mg
  • 10%

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

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