Garduno's Sweet Corn Spoon Bread

JoSele Swopes


Having been a customer of Garduno's Mexican Restaurant for many years I fell in love with these...They would serve them on the combo plate as a side dish...It is like having desert at the same time...I love these...It is similar to spoon bread....I have made a few changes to it....Which is because I love green chili and onion powder, to include raw sugar rather than white sugar plus sea salt...They just add to the flavor...

pinch tips: How to Knead Dough





15 Min


1 Hr


1/2 c
butter, softened
1/3 c
masa harina
1/4 c
1 1/2 c
frozen whole-kernel corn, thawed
1/4 c
1/3 c
raw sugar
2 Tbsp
heavy whipping cream
1/4 tsp
sea salt
1/2 tsp
baking powder
1/4 tsp
onion powder
1 small
green chiles (can of drained)

Directions Step-By-Step

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Use 9x13 inch baking dish that is filled a third of the way with water.
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, onion powder, and baking powder. Add to corn flour mixture and stir in green chili to combine.
Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy