Southwestern Spoon Bread

Gluten Free Living – 2020

Southwestern Spoon Bread is a cross between Corn Casserole and cornbread. It has that delicious Tex-Mex flavor that only green chilies can add. While this uses a can of creamed corn, this recipe is not overly sweet like some sweet cornbreads. Sharp Cheddar cheese also adds a rich, deep, savory flavor.

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I made up a batch of this spoon bread to go along with Spiced Chili in Bread Bowls back in early February. I served it to our church’s college/young adults one Sunday night. They just about cleaned out the spoon bread, let alone the chili that night! Everybody loved it.

Back at the end of February, My husband and I attended a trustee meeting with his work in North Dallas. One of the trustees follows by blog. She stated that the college kids must surely enjoy all that good food I make for them on Sunday nights. 🙂 She’s right. They really do enjoy being spoiled. So many of them are away from home or come from homes where their parents never cooked. They love down-home old-fashioned cooking. (I love to cook, they enjoy eating–so what’s not to love???)

Anyway, Southwestern Spoon Bread is really great with chili, stew, soup or any kind of main dish. While it’s traditionally served with a spoon, I cut it in rectangles instead. If you just can’t stand the idea of eating a cornbread that’s not sweet, then add a tablespoon or two of sugar. Otherwise, this is perfect crumbled up into a bowl of chili. 🙂

Southwestern Spoon Bread is a delightful side dish.

This is terrific with soup or chili.

Southwestern Spoon Bread is a tasty gluten free recipe.

If you enjoy cornbread, this version is a little lighter and fluffier than a traditional cornbread recipe.

Here’s what I did.

I used these ingredients. (I changed out and used half-and-half after this picture was taken).

Place cornmeal in a mixing bowl. Add creamed corn, eggs, sea salt and baking powder.

Add half-and-half or milk.

Stir to combine.

Grease an 8×12″ baking dish. Pour half of the corn mixture into baking dish.

Sprinkle with sharp cheddar cheese.

Sprinkle with drained, diced green chilies.

Pour remaining corn mixture over top of green chilies.

Bake at 375 degrees for about 45 minutes or until just set.

Serve with a spoon or cut into rectangles to serve.

Southwestern Spoon Bread is delicious with Spiced Chili in Bread Bowls.

This Spoon Bread recipe is not very sweet. So it’s perfect accompaniment to chili or soup.

Southwestern Spoon Bread provides just the right amount of Tex Mex heat. It was really good with leftover Spiced Chili in Bread Bowls.

Here’s the recipe.

SOUTHWESTERN SPOON BREAD

(Recipe adapted from Taste of Home, The Complete Guide to Country Cooking)

Southwestern Spoon Bread

Teresa Ambra

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.

No ratings yet

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Breads, Rolls and Muffins

Cuisine Tex-Mex

Servings 16

Calories 152 kcal

Equipment

• 1 8x12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• 1 spatula
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 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

 

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

Notes

NOTE: I used avocado oil and half-and-half. If you use 2% milk and vegetable oil, the calories per serving will be less.

 

NOTE: I chose to cut the spoon bread into squares rather than serve it with a spoon.

 

NOTE: This is NOT a sweet cornbread recipe. If you prefer a sweeter tasting cornbread, add a tablespoon or two of sugar to the recipe while mixing.

 

Recipe adapted from Taste of Home.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 152kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 34mgSodium: 252mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 174IUVitamin C: 4mgCalcium: 88mgIron: 1mg

Keyword casserole, cheese, corn, cornbread, green chilies, side dish, Tex Mex

Tried this recipe?Let us know how it was!

If you enjoy cornbread, this lighter, airier version is delightful.

This is a great side for other main dishes like Beef and Noodles too.

Southwestern Spoon Bread is marvelous with Spiced Chili in Bread Bowls.

Time for a bite!

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Southwestern Spoon Bread

Teresa Ambra

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.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Breads, Rolls and Muffins

Cuisine Tex-Mex

Servings 16

Calories 152 kcal

Equipment

• 1 8×12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• 1 spatula
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 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

 

• Preheat oven to 375º.
• In a large mixing bowl, combine corn, cornmeal, milk (or half-and-half), oil, eggs, baking powder and salt.
• Spread half of the batter into a greased 8×12” baking dish.
• Sprinkle chilies and cheese evenly over top of batter.
• Spread remaining batter over top of chilies and cheese.
• Bake at 375º for about 45 minutes or until just set.
• Serve immediately with a spoon.

Notes

NOTE: I used avocado oil and half-and-half. If you use 2% milk and vegetable oil, the calories per serving will be less.

 

NOTE: I chose to cut the spoon bread into squares rather than serve it with a spoon.

 

NOTE: This is NOT a sweet cornbread recipe. If you prefer a sweeter tasting cornbread, add a tablespoon or two of sugar to the recipe while mixing.

 

Recipe adapted from Taste of Home.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 152kcalCarbohydrates: 13gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 34mgSodium: 252mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 174IUVitamin C: 4mgCalcium: 88mgIron: 1mg

Keyword casserole, cheese, corn, cornbread, green chilies, side dish, Tex Mex

Tried this recipe?Let us know how it was!