Mexican Spoon Bread

Mexican Spoon Bread Recipe  |

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
  • 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
  1. Preheat oven to 400 degrees.
  2. Mix all ingredients well.
  3. Spray a 1½-qt. casserole dish with nonstick cooking spray. Pour batter into the casserole dish.
  4. 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

Spanish Rice with Bacon

spanish rice

Spanish rice is the perfect side to serve with any Tex-Mex dish.  Bacon and chicken stock add tons of flavor to this classic.

Spanish Rice with Bacon
Serves: 6
Bacon makes everything better, including Spanish rice!
  • 8 slices bacon
  • 2 onions, diced
  • 2 green bell peppers, finely diced
  • 1 C. uncooked white rice
  • 1 C. chicken broth
  • 1 8-oz. can tomato sauce
  • 2 tomatoes, finely diced
  • ½ tsp. chili powder
  • ½ tsp. salt and pepper to taste

  1. In a skillet, brown the bacon. Remove bacon to cool.
  2. Add onions and green pepper to bacon grease and saute until translucent.
  3. Add uncooked rice to onion and green pepper mixture and stir until lightly browned, about 3-5 minutes.
  4. Add diced tomatoes, chopped bacon. Season with chili powder, salt, and pepper.
  5. Reduce heat, cover, and simmer for 30 to 40 minutes.