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Southwestern Spoon Bread

Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 4 cups whole milk
  • 1 1/3 cups coarse-ground cornmeal
  • 1 1/2 tsp salt
  • 1 cup creamed corn
  • 1/3 cup sliced green onions
  • 1/4 cup cold unsalted butter cubed
  • 3 eggs yolk separated from whites
  • 1/2 cup whole kernel corn
  • 1 jalapeno pepper finely minced
  • 1/2 tsp dry oregano
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 cup grated monterey jack cheese + 2 tablespoons
  • chopped parsley (garnish)


  • Preheat oven to 375 degrees F. Grease a 10-12 inch cast iron pan (or baking dish) with nonstick spray. Set aside.
  • Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring it to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
  • Transfer cornmeal mixture to a large bowl. Stir in creamed corn, green onion and butter. Add the egg yolks one at a time, stirring after each one.
  • Now add the corn kernels, minced pepper, oregano, chili powder, ground cumin and 1/2 cup of Monterey jack cheese.
  • Beat the egg whites until stiff peaks form. Fold egg whites into the warm cornmeal mixture. Spread batter evenly in the prepared pan. Top with remaining 2 tablespoons of Monterey jack cheese.
  • Bake at 375 degrees F until light, puffed, and golden brown, about 30 minutes. Serve Immediately!