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Southwestern Spoon Bread Recipe

Southwestern Spoon Bread Recipe

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. YIELD:6-8 servings


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


  • 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.

Nutritional Facts

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

Reviews for Southwestern Spoon Bread

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Reviewed Jul. 22, 2014

"very good recipe!!!"

Reviewed Apr. 15, 2009

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

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