New Mexico Spoon Bread

This Southwestern cornbread lands somewhere between a savory pudding and a dense corn cake, with creamed corn keeping the interior custardy while green chiles and grated cheese run through every bite.

Mixing everything in one bowl keeps things simple. Creamed corn and milk give the batter a loose, pourable consistency that’s wetter than standard cornbread. That extra moisture is the whole point. It bakes into a soft, spoonable texture that holds its shape when sliced but practically melts on your tongue.

The cast iron skillet matters here. Greasing and preheating it gives the bottom and edges a golden crust that contrasts with the creamy center. Without that hot pan, you’d lose the crispy shell that makes spoon bread worth the effort.

Green chiles bring a mild, roasted heat that builds slowly rather than burning upfront. Seeding and deveining them tames the spice, so even folks who shy away from heat can enjoy this. The cheese melts throughout the batter during the 45-minute bake, creating pockets of gooey richness scattered through the cornmeal.

Chef Tips

• Preheat the greased skillet in the oven while you mix the batter. Pouring into a hot pan creates a sizzling crust on contact.
• Use roasted Hatch green chiles if you can find them. Their smoky sweetness is what makes this taste like actual New Mexico cooking.
• The center should still have a slight jiggle when you pull it out. It firms up as it cools. Overbaking dries out the custardy texture.
• The shortcut version using cornbread mix packets works well for weeknights. Just stir in the creamed corn and chiles.

Variations

• Jalapeño cheddar: Swap green chiles for diced jalapeños and use sharp cheddar for a spicier, tangier version.
• Bacon-studded: Fold in 4 strips of crumbled cooked bacon for a smoky, salty crunch throughout.