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Mexican Spoon Bread

"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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1 h 15 m servings 230 cals
Original recipe yields 6 servings (1 - 8x8 inch pan)

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  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(R) 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.


  • Note
  • 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

Nutrition Facts

Per Serving: 230 calories; 18.1 g fat; 16.8 g carbohydrates; 2.6 g protein; 47 mg cholesterol; 257 mg sodium. Full nutrition

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Read all reviews 6
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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 ...

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.

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 forg...

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. :)

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 ...

Delicious but crumbly. Happy to make again and again.