In honor of Cinco de Mayo, I present to you my recipe for Mexican Spoon Bread. This custard-like corn dessert is yummy enough to satisfy any sweet tooth. It’s the perfect ending or side dish for a savory Mexican meal. I prepare it in a casserole dish, then scoop into ramekins for individual servings.
Mexican Spoon Bread
Prep time:
Cook time:
Total time:
Serves: 6
A delicious Mexican dessert that will satisfy any sweet tooth
Ingredients
- 1 C. sour cream
- 1 box Jiffy cornbread mix
- ⅓ C. corn meal
- 1 15-oz. can creamed corn
- ½ C. white sugar
- 1 egg
- ½ stick butter, softened
- ¼ C. milk
Instructions
- Preheat oven to 400 degrees.
- Mix all ingredients well.
- Spray a 1½-qt. casserole dish with nonstick cooking spray. Pour batter into the casserole dish.
- Bake for 55-60 minutes or until golden brown on top. If desired, drizzle with honey.
I originally posted this in the Mommysavers forum: Don Pablo’s Mexican Spoon Bread Recipe
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