Southwestern Spoon Bread Recipe
Southwestern Spoon Bread Recipe photo by Taste of Home
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Southwestern Spoon Bread Recipe

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This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6-8 servings


  • 1 can (14-3/4 ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 3/4 cup whole milk
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded cheddar cheese

Nutritional Facts

1 each: 271 calories, 16g fat (5g saturated fat), 71mg cholesterol, 533mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 8g protein.


  1. In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon. Yield: 6-8 servings.
Originally published as Southwestern Spoon Bread in Country February/March 1992, p49

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bbloves2bake User ID: 224515 35873
Reviewed Jul. 22, 2014

"very good recipe!!!"

connielangston User ID: 3766322 26321
Reviewed Apr. 15, 2009

"This is a great recipe, just make sure you reserve enough batter to cover the top."

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