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)


1Preheat 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.
2Whisk 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.
3Pour 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.

About Corn and Cheese Spoon Bread