Weekly Recipes

Mexican Spoon Bread

Mexican Spoon Bread

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.
Recipe type: Bread
Cuisine: Southwest
Serves: 12 servings
  • 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
  1. Mix cornmeal, salt and soda.
  2. Blend milk and chiles in a blender.
  3. Pour milk/chile mixture and oil in with dry ingredients and mix.
  4. Add eggs, corn and cheese and mix well.
  5. 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.


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