This Mexican Spoonbread recipe is one of my “workhorse” recipes. I make it again and again, especially for potlucks. It’s gluten-free and I always have the ingredients on hand, so I can make it at the drop of a hat. Everybody loves this, never any left over!
Mexican Spoon Bread
Prep time
Cook time
Total time
Vegetarian and gluten free, this is a never-fail recipe that always gets rave reviews. It is also unusual enough that it always gets attention. I make this with mild or half mild and half medium hot. When tried it with all medium hot, the heat overpowered the flavor. This is a fabulous pot-luck dish.
Author: Anita Edge
Recipe type: Bread
Cuisine: Southwest
Serves: 12 servings
Ingredients
- 1 cup yellow cornmeal
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup milk
- ⅓ cup vegetable oil
- 2 eggs, beaten
- 1 15-ounce can cream-style corn
- ½ cup green chiles (canned or fresh roasted), mild or ½ mild and ½ hot*
- 1½ cups grated Monterey Jack cheese
Instructions
- Mix cornmeal, salt and soda.
- Blend milk and chiles in a blender.
- Pour milk/chile mixture and oil in with dry ingredients and mix.
- Add eggs, corn and cheese and mix well.
- Pour into 9 X 9 square baking pan and bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
Loved NO flour and all corn meal, that said, I will add a little sugar next time as I like a tad sweeter. This is a truly fantastic Mexican corn bread…. Thank You.
Sher
Thanks, Sher,
Lots of people like this on the sweet side. You might try the Sweet Corn Chile Tomalito recipe – definitely a popular side dish similar to spoon bread and it’s sweeter than most. Very tasty! Here’s the link.