Fiesta Spoon Bread Recipe

Name: Fiesta Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 34 ounces creamed corn; 1 roasted red pepper, cut into small cubes (not the bottled kind); 4 scallions, trimmed and thinly sliced crosswise; 2 large eggs; 4 ounces unsalted butter, melted; ½ cup half-and-half; 12-1 teaspoon sugar (more if needed); 1 teaspoon salt; 1 teaspoon crushed red pepper flakes (more or less); 1 cup cornmeal; ½ teaspoon baking soda; 12 lb sharp cheddar cheese, shredded (about 3 cups); sour cream (optional); shredded sharp cheddar cheese (optional); guacamole (optional)

Servings: persons

14 34 ounces creamed corn
1 roasted red pepper, cut into small cubes (not the bottled kind)
4 scallions, trimmed and thinly sliced crosswise
2 large eggs
4 ounces unsalted butter, melted
½ cup half-and-half
12-1 teaspoon sugar (more if needed)
1 teaspoon salt
1 teaspoon crushed red pepper flakes (more or less)
1 cup cornmeal
½ teaspoon baking soda
12 lb sharp cheddar cheese, shredded (about 3 cups)
sour cream (optional)
shredded sharp cheddar cheese (optional)
guacamole (optional)

1
Preheat the oven to 400F
2
Grease a 2-quart or 8-inch square baking dish and set aside.
3
In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half, salt,crushed red pepper flakes, and sugar.
4
Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
5
Stir the vegetable mixture into the dry ingredients until just combined; do not overmix.
6
Pour the batter into the prepared baking dish and bake for 15 minutes.
7
Lower the oven temperature to 350F and bake until set, about 20 minutes.
8
Serve hot.
9
Garnish with sour cream, shredded sharp cheddar cheese & even guacamole.

8173

kcal

Calories

604

Fat

338

Carbs

356

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 34 ounces creamed corn, 1 roasted red pepper, cut into small cubes (not the bottled kind), 4 scallions, trimmed and thinly sliced crosswise, 2 large eggs, and more.

Yes, Fiesta Spoon Bread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fiesta Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions