Best Mexican Spoon Bread Recipes

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

MEXICAN SPOON BREAD

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, mix corn, milk, and oil.
• Stir in the eggs.
• Add the corn meal, baking soda, and salt; stir well.
• Pour half of the batter into a greased 8" x 8" baking pan.
• Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
• Top with the rest of the cheese.
• Bake at 375F for 45 minutes.

CHEESY MEXICAN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x9-inch baking pan.
• Whisk together cornmeal, salt, and baking soda in a large bowl.
• Stir in milk and vegetable oil until well blended.
• Beat in egg and cream-style corn until well mixed.
• Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

MEXICAN SPOON BREAD

Steps:

• In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray. , Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.

MEXICAN SPOON BREAD

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9x9 baking pan.
• 2. Mix corn, milk, oil and eggs until well blended. Add cornmeal, baking powder, baking soda, salt, chilies and 1 cup of the grated cheese. Mix well.
• 3. Pour into pan. Bake 30 minutes then top with the remaining cheese. Bake another 10-15 minutes. Let stand 15 minutes before cutting and serving.

MEXICAN SPOON BREAD

Steps:

• Preheat oven to 375.
• Grease 9 x 13 baking pan.
• Mix corn, sour cream, milk, oil, butter, eggs until well blended.
• Add cornmeal, sugar, salt, chilies and 1 C of the grated cheese.
• Mix well.
• Pour into pan.
• Bake 30 minutes then top with remaining cheese.
• Bake 10 -25 minutes more. (Use the "toothpick" test)
• Let stand 15 minutes before cutting and serving.

MEXICAN SPOON BREAD CASSEROLE

Steps:

• In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, corn, olives, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large saucepan, combine the cornmeal, milk and salt; bring to a boil, stirring frequently. Remove from the heat. Stir in cheese and egg. , Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until a knife inserted in the center comes out clean.