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!
Mexican Spoon Bread
Mexican corn spoon bread is an easy and cheesy dump, stir, and pour cornbread casserole that makes a great side dish!
- 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
Crock Pot Corn Casserole - Accidental Happy Baker
Friday 27th of September 2019
[…] a family that takes their corn and cornbread recipes pretty seriously. There’s corn pudding, spoon bread, cornbread, and slow cooker corn casserole. And while all of them have similarities, some of them […]
Friday 8th of March 2019
I'm coming late to the party but this recipe is super! It bears a slight resemblance to the standard Jiffy corn casserole for a side dish but without the additives and extra calories; the pickled jalapenos are a great addition! Serving with crab cakes , slaw and Crash Hot Potatoes. Thanks for sharing.
Sunday 10th of September 2017
This turned out delicious and I ate most of it myself. Taking it to a Cousins Family Dinner tonight and going to try to double it. Hoping it works. Thanks for a great recipe!
Wednesday 13th of September 2017
I'm guilty of doing the same Maggie! I'm so glad you enjoyed it and hope that your family does too.
Saturday 11th of February 2017
This looks so so good. I can't wait to try it - I love spoonbread! It's not part of my family tradition but I discovered it at a BBQ joint about 18 years ago and now I can't get enough.
I love the pictures too!
Sunday 12th of February 2017
Thanks Jennie, hopefully this spoonbread will be every bit as good as the kind the BBQ place makes! And I appreciate your compliment on the photos! My photography education has been a long journey.
Thursday 9th of February 2017
I'm not much of a fan of corn pudding either, but love cornbread. This sounds like something I'd like to try. My mom used to make a a similar dish that I absolutely loved. I've also been toying with the idea for making my own creamed corn, which would fit in perfectly with this recipe! One question - your recipe says to use 1/2 butter, can I assume that is 1/2 stick of butter? Do you use salted or unsalted? Thanks!
Thursday 9th of February 2017
Danielle, Thank you so much for pointing that out! I can't believe I missed that. Before I publish each post I go through and read it out loud to myself to make sure there are no typos or errors, but I usually don't read the recipe portion out loud. I'm going to start now though. I've corrected it to read 1/2 cup melted butter, and I always use salted butter unless it's noted otherwise. Again, thanks for pointing that out!