Southwestern Spoon Bread

Southwestern Spoon Bread is a cross between Corn Casserole and a Mexican style
cornbread. The texture is almost soufflé-like. It includes diced green chilies
and cheddar cheese providing just enough heat and just enough savory flavor to
be succulent and amazing. It's the perfect accompaniment for chili, stew or
soup. This version is gluten free.

Servings: 16

Author:

Prep Time
5 minutes

Cook Time
45 minutes

Total Time
50 minutes

Course:

Breads Rolls and Muffins

Cuisine:

Tex-Mex

Keywords:

corn Side Dish casserole cheese cornbread Tex Mex green chilies

🧂 Ingredients

15 oz. can cream-style corn

(undrained)
1 cup stone-ground cornmeal

preferred (or regular cornmeal)
3/4 cup half-and-half

(or 2% milk)
1/3 cup avocado oil

(or vegetable oil)
2 large eggs

slightly beaten
1 tsp. baking powder
1/2 tsp. sea salt
4 oz. can green chilies

diced and drained
4 oz. sharp cheddar cheese

shredded

Instructions

1 Preheat oven to 375º.
2 In a large mixing bowl, combine corn, cornmeal, milk (or half-and-half), oil,
eggs, baking powder and salt.
3 Spread half of the batter into a greased 8x12” baking dish.
4 Sprinkle chilies and cheese evenly over top of batter.
5 Spread remaining batter over top of chilies and cheese.
6 Bake at 375º for about 45 minutes or until just set.
7 Serve immediately with a spoon.

Nutrition Info

Name	Amount
Calories	152 kcal
Carbohydrates	13 g
Protein	4 g
Fat	10 g
Saturated Fat	3 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	5 g
Trans Fat	0.003 g
Cholesterol	34 mg
Sodium	252 mg
Potassium	105 mg
Fiber	1 g
Sugar	2 g
Vitamin A	174 IU
Vitamin C	4 mg
Calcium	88 mg
Iron	1 mg