Corn and Cheese Spoon Bread

Pat Duran


This is a great recipe inspired by Better Homes and Garden -although most of the ingredients are different the end result is the same,after being tweaked a bit by me.
Very good- I'm lovin' this custard-like breakfast/ brunch idea.


★★★★★ 1 vote

4 -6 servings
10 Min
40 Min


  • 1 c
  • 1/2 c
    chicken broth
  • 1 c
    corn flour or masa harina
  • 1/4 tsp
  • 3 Tbsp
  • 1 c
    dairy sour cream
  • 3 large
  • 14 oz
    can creamed corn, green giant
  • 1/4 c
    diced red bell pepper
  • 1/4 c
    diced green bell pepper
  • 1/2 c
    shredded mexican-style cheese
  • 6 slice
    fried crisp and chopped bacon
  • 1/2 c
    shredded swiss cheese
  • 1 1/2 c
    french fried onion (french's)

How to Make Corn and Cheese Spoon Bread


  1. Preheat oven to 350^. Butter or spray a 3 to 4 qt. casserole dish. Set aside.
    Bring the buttermilk, chicken broth,masa and salt to a boil, whisking to break up lumps. Simmer for 2 minutes while whisking. Add the butter and remove from heat.
  2. Whisk together the sour cream, and eggs in a large bowl. Add mixture slowly to the cooked masa mixture and stir well. Add the creamed corn, bell peppers, the Mexican-style cheese and 1/2 cup of the French's fried onions.Mix to blend.
  3. Pour mixture into a buttered or sprayed 3 quart casserole dish. Sprinkle top of casserole with the chopped bacon,sprinkle on the swiss cheese and remaining French Onions.
    Bake for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let set 10 minutes before spooning into individual serving dishes.

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About Corn and Cheese Spoon Bread

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