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Mexican Spoon Bread

Mexican Spoon Bread

Creamy, cheesy and moist corn bread with chunks of sweet corn and caramelized onion. Serve these delicious corn bread with a bowl of warm stew or just having it directly is a pure enjoyment.













Trans-fat Free


1 pound creamed corn
¾ cup milk
cup butter
3 large eggs
1 cup cornmeal
½ teaspoon baking soda
1 teaspoon salt
1 cup cheese
3 medium onions


Caramelize the onion:

Cook the onions in a large nonstick skillet with a tablespoon of oil, until become brown and caramelized, about 15 minutes.

First you need a few onions.
Thinly slice the onions.
Caramelize the onions.
Cook until the onions become brown and caramelized, about 15 minutes.

Make the batter:

Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly.

In a large bowl, add the cream style corn, melted butter or fat.
Add the eggs.
Pour in the milk.
Whisk or stir until well blended.

Stir together the cornmeal, baking soda and salt to blend, and then stir into the liquid mixture, blending thoroughly.

In another bowl, whisk together the cornmeal, baking soda and salt.
Then add the dry mixture into the liquid mixture, blending thoroughly.

Assemble the dish:

Pour half the batter into a buttered 9 inch square pan. Spread with half of the grated cheese and half of the onion.

Assemble the spoon bread.
Spread half of the grated cheese over the onions.

Cover with the remaining batter, and sprinkle with the remaining onion and cheese.

and sprinkle with the remaining onion,
and spread the remaining cheese on top.

Bake in a 400℉ (200℃). oven for 45 minutes, or until browned and done.

Bake it in the oven.

Cool slightly before cutting. Serve warm.

Cut into squares and serve warm.


* not incl. in nutrient facts



about 6 years

Excellent, excellent corn bread. It was cheesy, moist, and slightly sweet, absolutely delicious. I added 1 small freshly seeded and minced red chili pepper, which added more flavors and some bright colors. We just ate it directly and it was so so so good. In order to make this recipe, I made creamed corn from scratch, and you can see the link below. Definitely one of my favorite corn bread and I will make it again for sure.

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 13751% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 338mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 5%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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