Best 6 Cheesy Mexican Spoon Bread Recipes

SUNNY'S TEX-MEX SPOONBREAD

Steps:

• Preheat the oven to 400 degrees F.
• For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
• For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
• In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
• Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

MEXICALI SPOON BREAD CASSEROLE

Steps:

• 1. Heat the oven to 375 degrees. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat.
• 2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 teaspoon salt, the chili powder, cayenne, if using, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping.
• 3. Mix the milk, cornmeal and 1/2 teaspoon salt. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs.
• 4. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole.
• 5. Immediately pour the topping onto the meat mixture.
• 6. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot.

JIFFY SPOON BREAD

Steps:

• Mix all together except cheese.
• Spread evenly in a greased 9x13-inch pan.
• Bake at 350° degrees for 35 minutes.
• Remove from oven.
• Sprinkle cheese on top.
• Return to oven and bake for 10 more minutes, or until cheese melts.

CHEESY CORN SPOON BREAD

Steps:

• Preheat oven to 350°F. Melt butter with garlic in an 8" cast-iron skillet over medium heat. Continue to cook, stirring occasionally, until garlic is fragrant and starting to brown, about 4 minutes. Pour into a large bowl, leaving 1 Tbsp. butter in skillet; reserve skillet.
• Add eggs, corn, cornmeal, sour cream, baking powder, pepper, and salt to garlic butter and whisk to combine, then mix in Fontina. Scrape into reserved skillet and bake spoonbread until top is golden brown and center is just barely set, 25-30 minutes. Let cool 10 minutes before serving.

MEXICAN SPOON BREAD

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9x9 baking pan.
• 2. Mix corn, milk, oil and eggs until well blended. Add cornmeal, baking powder, baking soda, salt, chilies and 1 cup of the grated cheese. Mix well.
• 3. Pour into pan. Bake 30 minutes then top with the remaining cheese. Bake another 10-15 minutes. Let stand 15 minutes before cutting and serving.