The Best Easy Mexican Spoon Bread Recipe: Cheesy, Zesty & Irresistibly Moist
Get ready to discover your new favorite side dish! This **Mexican Spoon Bread** is an incredibly easy, cheesy, and satisfying cornbread casserole that promises to elevate any meal. Forget complicated recipes; this is a true “dump, stir, and pour” delight. Imagine a super moist cornbread, generously loaded with sweet corn, rich cheddar cheese, and a zesty kick from jalapenos and green chiles. It’s a dish that instantly wins hearts and perfectly complements a wide range of main courses.
A Childhood Favorite: Grandma’s Secret Recipe
This delightful cornbread casserole holds a special place in my heart. My grandmother, a true culinary wizard, would often prepare this Mexican spoon bread for our Sunday dinners. There was nothing quite like it, and her house was the only place I ever got to enjoy its unique flavor. Naturally, I always went back for seconds, sometimes even thirds! What made her version so memorable was its distinct identity: it was definitely more akin to a rich, savory cornbread than a traditional corn pudding, striking the perfect balance between density and melt-in-your-mouth tenderness.
What Exactly is Spoon Bread?
For those unfamiliar with this Southern gem, **spoon bread** is a distinct cornmeal-based dish originating from the American South. While its name suggests “bread,” its consistency is far more delicate, often resembling a light, airy bread pudding or a savory corn soufflé. It’s designed to be eaten with a spoon, hence its charming name. This particular Mexican rendition takes that comforting base and elevates it with an abundance of moist corn kernels, sharp cheddar cheese, mild green chiles, and a delightful kick from zesty jalapenos. Every bite is a harmonious blend of textures and flavors, making it truly irresistible.
Rediscovering a Family Obsession
Despite my deep love for Grandma’s spoon bread, I hesitated to make it at home for years. My husband and kids, you see, weren’t big fans of corn pudding, and I mistakenly grouped this dish into that category. I was convinced they wouldn’t appreciate its unique charm. However, a few months ago, a rather unexpected turn of events led me to finally bake it – and to my utter surprise and delight, my family instantly fell head over heels for this hearty spoon bread! They shared my obsession with an enthusiasm I hadn’t anticipated.
The Unexpected Catalyst: A Grocery Store Grab Bag
This recent revelation, surprisingly enough, started with a grocery store grab bag. Do your local grocery stores sell those mystery bags? My youngest son has recently developed an absolute obsession with them. He truly believes the element of surprise – not knowing what treasures might be inside – is the most exciting part of grocery shopping. And honestly, who can blame an 8-year-old? Especially when he once picked one that contained a yardstick of bubble gum! For a child, that’s practically winning the lottery, providing endless hours of joyful chewing and bubble-blowing. LOL.
This particular grab bag, however, contained a few cans of dented creamed corn. While not quite as thrilling as three feet of bubble gum for an 8-year-old, these dented cans turned out to be a pivotal ingredient in this very recipe. Creamed corn is the secret weapon that keeps this Mexican spoon bread incredibly moist and tender. Thanks to those unexpected cans, I’ve fallen completely back in love with this comforting dish, and I sincerely hope you and your family will too.
Why This Mexican Spoon Bread is a Must-Try
This isn’t just any cornbread; it’s a culinary experience. Here’s why this Mexican Spoon Bread recipe deserves a spot in your weekly rotation:
- Unbeatable Moisture: The combination of creamed corn, milk, and eggs ensures every bite is incredibly moist, a characteristic often missing in drier cornbread recipes.
- Rich, Cheesy Flavor: Sharp cheddar cheese melts beautifully, adding a layer of savory richness that perfectly complements the sweetness of the corn.
- Zesty Kick: Chopped pickled jalapenos and green chiles infuse the dish with a delightful zest and a mild, appealing heat that isn’t overpowering, making it palatable for most spice preferences. You can always adjust the amount of jalapenos to suit your taste, or even use fresh ones for a bolder flavor.
- Effortless Preparation: Living up to its “dump, stir, and pour” reputation, this recipe requires minimal effort and simple pantry staples. It’s perfect for busy weeknights or when you need a reliable side dish without the fuss.
- Versatile Side Dish: It pairs beautifully with everything from chili and BBQ ribs to roasted chicken, grilled steak, or even as a comforting standalone meal.
Key Ingredients & Flavor Profiles
Let’s take a closer look at what makes this Mexican Spoon Bread so special:
- Creamed Corn: This is the superstar ingredient for moisture and a subtle sweetness. It provides a creamy texture and helps bind everything together. Don’t substitute with plain corn kernels if you want that signature spoon bread texture.
- Milk & Eggs: These liquids contribute to the rich, custard-like consistency, ensuring the spoon bread sets beautifully while remaining tender.
- Melted Butter: For a delightful richness and flavor that enhances the overall taste profile.
- Yellow Cornmeal: The backbone of any cornbread, yellow cornmeal gives it that classic corn flavor and slightly grainy texture. Fine or medium ground works best here.
- Baking Soda & Salt: Essential leavening and seasoning agents that contribute to the rise and balance the flavors.
- Chopped Green Chiles (Canned): These add a mild, earthy, and slightly tangy flavor without much heat, enhancing the “Mexican” profile of the dish.
- Shredded Sharp Cheddar Cheese: Provides a robust, tangy, and undeniably delicious cheesy layer throughout the spoon bread. Freshly shredded cheese melts better than pre-shredded, so if you have the time, shred it yourself!
- Chopped Pickled Jalapenos: The source of that wonderful zesty heat. Pickled jalapenos offer a tanginess that fresh ones don’t, adding another dimension of flavor. If you prefer less heat, remove the seeds. For more heat, keep some seeds in, or add a pinch of cayenne pepper.
Tips for Success
- Don’t Overmix: As with most quick breads, overmixing the batter can lead to a tough spoon bread. Mix until just combined.
- Grease Your Dish Well: Use a non-stick spray or butter to ensure your spoon bread doesn’t stick to the casserole dish, making for easy serving and clean-up.
- Check for Doneness: The spoon bread is ready when the center is set. A wooden skewer or toothpick inserted into the center should come out clean.
- Customize the Heat: Love spice? Add more jalapenos or a dash of hot sauce to the batter. Prefer it milder? Rinse the pickled jalapenos thoroughly or reduce the amount.
Serving Suggestions
This versatile Mexican Spoon Bread pairs perfectly with a variety of meals:
- With Chili or Stews: It’s the ultimate accompaniment to a hearty bowl of chili, acting as a delicious scoop for all those rich flavors.
- BBQ Feasts: A fantastic addition to any barbecue spread, complementing pulled pork, brisket, or grilled chicken beautifully.
- Holiday Dinners: A unique and flavorful alternative to traditional cornbread dressing or stuffing.
- Mexican-Inspired Meals: Serve alongside tacos, enchiladas, fajitas, or any Tex-Mex dish.
- Simple Suppers: Excellent with roasted chicken, pork chops, or even a simple green salad for a comforting meal.
Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, or extra sliced pickled jalapenos for an appealing presentation and added flavor.
Storage and Reheating
Leftover Mexican Spoon Bread stores wonderfully! Simply cover the casserole dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. To reheat, you can microwave individual servings until warm, or for a crispier exterior, place the covered dish in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through.
Can’t get enough cornbread? Here are a few more recipes you’re going to love!
- How to Make Boxed Cornbread Mix Better
- Layered Cornbread Salad
- Crock Pot Corn Casserole
Mexican Spoon Bread
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Ingredients
- 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
Instructions
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Preheat the oven to 350 degrees.
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Spray a 2 quart casserole dish with non stick spray.
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In a medium sized mixing bowl, combine all the ingredients.
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Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.
Nutrition
