Mexican corn spoon bread is an easy and cheesy dump, stir, and pour cornbread casserole that makes a great side dish! Super moist cornbread loaded with corn, cheese, and zesty jalapenos.
My grandmother used to make this Mexican spoon bread for Sunday dinners when I was a kid. Oh how I loved it and her house was the only place I got it, so I always went back for seconds. Grandma’s spoon bread is much more cornbread than corn pudding.
What is spoon bread?
Spoon Bread is a cornmeal based dish that originated in the South. Technically not a bread, most spoon bread recipes tend to have a consistency closer to a bread pudding or corn souffle. Moist and delicious with lots of corn, cheese, green chiles and jalapenos, there’s just so much to love in this stuff!
While I’m a fan of corn pudding, my husband and kids are not, so I’d never actually made this recipe at home until just a few months ago because I was certain my family wouldn’t like it. However, they too instantly shared my obsession with this hearty spoon bread. Ridiculously enough, I owe this recent discovery to a grocery store grab bag.
Does your grocery store sell grab bags? My youngest son has recently become obsessed with them. He thinks that the surprise of what may be inside is the greatest thing about grocery shopping. Who can blame him really? He did pick one with a yard stick of bubble gum inside! That’s like winning the lottery for an 8 year old. LOL.
Anyway, he also managed to pick one with a few cans of dented creamed corn inside. Not nearly as exciting as 3ft of bubble gum, but a key ingredient in this recipe that keeps the spoon bread moist. Because of those dented cans I’ve fallen in love with this dish all over again and hope you will too.
Can’t get enough cornbread? Here are a few more recipes you’re going to love!
- 1 cup canned creamed corn
- 3/4 cup milk
- 1/2 cup butter, melted
- 2 eggs, beaten
- 1 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 (4 oz) can chopped green chiles
- 1 1/2 cups shredded sharp cheddar
- 2 Tablespoons chopped pickled jalapenos
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish with non stick spray.
- In a medium sized mixing bowl, combine all the ingredients.
- Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 300