Cheese Mexican Corn Spoon Bread Recipe - Allrecipes.com
Cheese Mexican Corn Spoon Bread Recipe
  • READY IN 1 hr

Cheese Mexican Corn Spoon Bread

Recipe by  

"Cream-style corn, whole corn kernels, sour cream, butter, green chilies, ground meat and sharp cheddar cheese are combined with a packaged corn bread mix in this moist, pudding-like main dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
  4. Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.
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Reviews More Reviews

Aug 30, 2012

Made as directed except only had 5 oz. ground beef so added 5 oz. of hot Italian sausage and cooked that with some chopped onion and red pepper. Also added about half of a chopped fresh jalapeno since we like things hot, in addition to the chopped green chiles from the can. Would have liked it layered better---in other words mix everything but the meat, pour 1/2 into the pan, then all the meat, then the other half of the cornbread mixture. Also would have liked more jalapeno.

 
Aug 18, 2012

Very filling. Doubled the recipe. Goes great with salsa and sour cream.

 

4 Ratings

Jun 09, 2014

I enjoyed this! I did modify and use ground sausage in lieu of beef and used pepper jack cheese, otherwise stayed true to the recipe. I'll make again but maybe add more cheese and sausage to help make it a bit more savory since the cornbread was somewhat sweet.

 
Dec 11, 2012

My family loved this! I doubled the recipe and made a minor tweak and a substitution. I used ground turkey instead of beef due to food allergies. I also used roasted Hatch chile that I had frozen from when they were in season (I used 3-4)instead of canned. We love Hatch green chile around here:) I used cheddar- jack cheese because that is what I had on hand but I added more than 4TB to the top. I used about a cup instead. 4Tb (the doubled amount) just did not look like enough.

 

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Nutrition

  • Calories
  • 579 kcal
  • 29%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1341 mg
  • 54%

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

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