Mexicorn Spoon Bread
Creamy, cheesy Mexicorn spoon bread combines tender corn and peppers with a moist, flavorful batter, perfect for family dinners, potlucks, or comfort food cravings.
Ingredients
Instructions
- Heat oven to 350°F.
- In a 10-inch skillet or 3-quart casserole, combine melted margarine or butter, nacho cheese soup, and yogurt; blend until smooth.
- Stir in cornmeal, baking powder, drained Mexicorn, and eggs; blend well.
- Bake for 50 to 60 minutes, or until a knife inserted near the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using full-fat yogurt instead of plain yogurt. If you want to reduce the fat content, substitute the margarine or butter with applesauce. Make sure to drain the Mexicorn well to avoid excess moisture, which can affect the consistency of the spoon bread. You can also add shredded cheese for extra flavor, which pairs beautifully with American recipes.
Serving Suggestions
Serve Mexicorn Spoon Bread as a delightful side dish with grilled meats or chili. It also makes a great breakfast option when paired with scrambled eggs. For a complete meal, consider serving it alongside a fresh salad, like Pink Squirrel Salad, to balance the flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spoon bread in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for 1-2 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicorn Spoon Bread contains roughly 767 calories, with 5g protein, 43g carbohydrates, and 66g fat. It is an excellent source of vitamin C (105% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before placing it in the oven. This makes it a great option for meal prep!
Is it possible to freeze Mexicorn Spoon Bread?
Absolutely! Once the spoon bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
What can I substitute for nacho cheese soup?
If you don't have nacho cheese soup, you can use a can of cheddar cheese soup or make your own cheese sauce with shredded cheese, milk, and seasonings. This allows you to customize the flavor to your liking, making it a versatile option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).