Mexican Spoon Bread
Experience the comforting flavors of the Southwest with this irresistible Mexican Spoon Bread! Combining a luscious blend of cream-style corn, mildly spicy green chiles, and sharp cheddar cheese, this dish offers a moist, scoopable texture bursting with savory goodness. Perfectly spiced and oven-baked to golden perfection, this recipe brings together simple pantry staples like cornmeal, buttermilk, and melted butter for a rich and tender base. Ready in just under an hour, it’s an ideal side for your favorite Tex-Mex meals or a delightful standalone dish. Garnish with fresh cilantro for a pop of color and serve warm for the ultimate crowd-pleaser.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 quarters cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 0.25 cup unsalted butter, melted and cooled slightly
- 2 large eggs, beaten
- 1 cup canned cream-style corn
- 4 ounces canned diced green chiles (drained)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or a similarly sized casserole dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together until fully incorporated.
In a separate bowl, whisk together the buttermilk, melted butter, and beaten eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the cream-style corn, green chiles, and shredded cheddar cheese until evenly distributed throughout the mixture.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Allow the spoon bread to cool for at least 10 minutes before serving. The texture will be soft and scoopable.
Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 11.2 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
