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Mexican Spoon Bread

This bread is a great accompaniment to any of your Mexican inspired soups or salads.

And let me tell you, it is so easy to throw together, it’s almost embarassing….well almost. 

Did I mention how moist and flavorful it is, too?  I think it is best if it is served warm.  I can’t wait til you try it.

No special ingredients needed here. 

I do, however, have an issue with pre-shredded cheese.  I would encourage you to shred your own, it melts so much better.

Just mix all your ingredients together and then toss in the cheese.

Pour into your prepared pan and bake.  

Ummm, yea, that’s it.  It is so delicious no one will care how easy it is, they’ll just want more!

Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!

Mexican Spoon Bread
Yields:  About 15 cut squares

This bread is an excellent accompaniment to Tortilla Soup or the White Bean and Chicken Chili.

1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
2 eggs
1 16-oz can creamed corn
1 4-ounce can chopped green chilies
1 1/2 cup shredded Monterey Pepper Jack cheese

In a large bowl mix together the cornmeal, salt, baking soda, milk, chilies, oil, eggs and corn.  Once incorporated gently stir in the cheese.   Place the batter in a 9×13  pan that has been sprayed with cooking spray.  Bake at 350 for about 30-35 minutes, or until golden brown and set.  Enjoy with any of your Mexican inspired meals.

Recipe provided by


  1. kristi galbraith says:

    WOW!! you are truly amazing Melissa!!!The most talented beautiful chef I know!!

  2. melissa says:

    You are too sweet, thank you! I love ‘ya!!

  3. Merilee says:

    Hey Melissa!
    Did you serve this at the CAbi function at my pad last week? I found something yummy in the fridge the next day that I LOVED. I’m trying to duplicate that whole menu for this weekend. Can’t wait!!

  4. melissa says:

    Yes, it was the Mexican Spoon bread, and then I also made the Hot Corn Dip (yummy and cheesy, served with chips) hope everything turns out delicious for this weekend!

  5. [...] if you want to be real ambitious you could use my Mexican Spoon Bread recipe instead of using the boxed corn bread and of course my enchilada sauce instead of the canned [...]

  6. Charlie says:

    My sister made Mexican spoon bread and it was the best. I lost her recipe and she passed away before I could get it from her. This sounds almost like here’s except I think she also put som velvety or cheddar cheese as well.

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