Cheesy Mexican Spoon Bread

Cheesy Mexican Spoon Bread

8
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!"
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Ingredients

55 m servings 266 cals
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Original recipe yields 9 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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

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 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 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 ...

I made a couple changes..

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 makin...

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.

Too much oil - tastes funny

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