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Cheesy Mexican Spoon Bread

Rated as 3.79 out of 5 Stars
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
Original recipe yields 9 servings

Directions

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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.

Nutrition Facts


Per Serving: 266 calories; 15.9 23.6 8.8 60 753 Full nutrition

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Reviews

Read all reviews 12
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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!

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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 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 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 too would eat this in Longmont, Co. I am so happy i found the recipe. My recipe,s are still in a box. Love Love this Recipe.

thought it was okay, but not spectacular. With all the cheese & the green chilies, I thought it would be very flavorful, but it was just kind of average. Made exactly as directed.

First of all, you should know this is not a sweet cornbread. So if you're used to a sweeter cornbread, this recipe, as written, will not work for you. This cornbread smelled a little like souff...

Actually attempted to make this in a dutch oven while camping. Forgot my cheese at home and had to improvise. That did not work out. Still, overall taste was good. I think I would add even mor...

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...