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Mexican Spoon Bread

This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson — Seneca, SC
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    6 servings

Ingredients

  • 3 large eggs
  • 1 cup reduced-fat sour cream
  • 3/4 cup fat-free milk
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup yellow cornmeal
  • 3/4 cup shredded sharp cheddar cheese
  • 1 small onion, chopped
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray.
  • Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts
3/4 cup: 329 calories, 16g fat (9g saturated fat), 150mg cholesterol, 653mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 13g protein.

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Reviews

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Average Rating:
  • amberjcarothers
    Jan 21, 2016

    I made this along with Lonestar Pot Roast (also a taste of home recipe) they went well together.Yum. :o)

  • medicalmom
    Dec 23, 2009

    This was absolutely the worst recipe I've made from this magazine, I'm tempted to ask for a subscription refund just for the trouble of making it. It was very dry and bland. I am wondering if it needed sugar. We took three bits and threw out the rest of the pan.