Jalapeño Spoon Bread

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I'm on a Mexican craze lately and couldn't resist this recipe. The spicy jalapeños with the cumin, corn and cheddar cheese is delectable! This turns out like a pudding/bread. Adapted from a Sunset recipe.

Ingredients Nutrition


  1. Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
  2. In another bowl, combine garlic salt, baking powder, cumin and cornmeal; add to egg mixture with 1 cup of the cheese; stir to blend.
  3. Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
  4. Bake in a 350°F oven until golden brown, about 40-50 minutes.
  5. To serve, spoon out of pan.


Most Helpful

We really enjoyed this one. Despite the 4 jalapenos I added, it was not especially spicy (I was very careful to leave out all of the seeds). The texture of this spoonbread was more soft than I am accustomed to (definitely more a pudding than a bread)...but that's not a complaint! Thanks for sharing such an easy and tasty recipe.

Aunt Cookie February 07, 2007

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