Mexican-Style Corn Spoonbread Recipe

Name: Mexican-Style Corn Spoonbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Vegetable oil cooking spray; 2 pounds frozen corn kernels, thawed; 1/2 cup milk; 3 eggs, separated; 1/4 cup sugar; 1 teaspoon salt; 1/2 cup stone-ground yellow cornmeal; 3 tablespoons butter, melted; 1/2 cup (2 ounces) grated Monterey Jack cheese; 1 1/2 teaspoons baking powder; 1/4 teaspoon cream of tartar (optional)

Servings: persons

Vegetable oil cooking spray
2 pounds frozen corn kernels, thawed
1/2 cup milk
3 eggs, separated
1/4 cup sugar
1 teaspoon salt
1/2 cup stone-ground yellow cornmeal
3 tablespoons butter, melted
1/2 cup (2 ounces) grated Monterey Jack cheese
1 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar (optional)

1
Preheat the oven to 450F.
2
Spray an 8-by-11-inch baking pan (preferably glass) with oil, and set aside.
3
Place the corn in a food processor with the milk.
4
Pulse-chop to make a slightly texture-y puree.
5
Set aside.
6
Setting aside the egg whites, whisk the egg yolks in a large bowl until thickened.
7
Beat in the sugar, then the salt, cornmeal, melted butter, and cheese.
8
Stir well.
9
Add the pulsed corn kernels.
10
Sprinkle the baking powder over the mixture, and stir it in with a few quick strokes.
11
Beat the 3 reserved egg whites in a large bowl with the cream of tartar, if using, until the egg whites are stiff and glossy, but not dry.
12
Gently fold them into the corn mixture, and transfer the mixture to the prepared pan.
13
Immediately put it into the oven.
14
Let the budin bake for 10 minutes, then lower the heat to 350F and continue baking until the top is deeply browned but still soft, 40 to 45 minutes more.
15
Scoop the budin out of the pan to serve it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Vegetable oil cooking spray, 2 pounds frozen corn kernels, thawed, 1/2 cup milk, 3 eggs, separated, and more.

Yes, Mexican-Style Corn Spoonbread falls under the General 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.

Mexican-Style Corn Spoonbread

How did you like this recipe?

Frequently Asked Questions