Mexican Spoon Bread

Continuing in the theme of recipes from Simple and Delicious, this one comes from the Jan/Feb 2010 issue (pg. 47).  It’s one where their test kitchen cut down the fat and calories.  According to them, it makes 6 3/4 cup servings at 329 calories and 16 grams of fat.  The end results were…well, I’m sorry to say, incredibly bland.  I used mild cheddar, as that’s what I had on hand, and you couldn’t taste it at all.  I think this could be vastly improved by the addition of some sauteed poblano peppers, and definitely the sharp cheddar cheese, or perhaps pepper jack.   The concept is not bad, but I think I prefer the classic Mexican cornbread my mom makes with the blue box mix and a can of rotel.


  • 3 eggs
  • 1 cup (8 oz.) reduced fat sour cream
  • 3/4 cup fat free milk
  • 1 11 oz. can of Mexicorn, drained
  • 1 cup yellow cornmeal
  • 3/4 cup shredded sharp cheddar cheese
  • 1 small onion, minced
  • 3 Tablespoon butter, melted
  • 1 tsp. baking powder
  • 1/4 tsp salt


  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk the eggs, sour cream and milk until smooth.
  3. Stir in the remaining ingredients.
  4. Pour into a 2 quart baking dish, coated with cooking spray.
  5. Bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
  6. Serve immediately.

Printable version.

2 thoughts on “Mexican Spoon Bread

  1. I love spoon bread, but I’ve never had Mexican. I always fool around with recipes and add to the basic concept, so I would probably add peppers to it, too. Thanks so much for the wonderful recipes!

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