Mexican Spoon Bread

  • Yield: 8 servings

"I have had this recipe several years. My whole family loves it, and I make it for them often."


1/2teaspoon soda
3/4cup milk
1cup corn meal
1/3cup vegetable oil
2 eggs, beaten
1 (15-ounce) can cream-style corn
1teaspoon salt
1cup chopped green onions
1 or 2ounce chopped pimientos
4 jalapenos, seeded and chopped
1 1/2cups shredded Cheddar cheese
2tablespoons bacon drippings or vegetable oil


  1. Preheat oven to 400F.
  2. Dissolve soda in milk. Combine corn meal, oil and eggs in a large mixing bowl. Stir in corn, milk mixture and salt. Add green onions, pimentos, jalapenos and cheese.
  3. Heat bacon drippings in a large cast-iron skillet. Pour in batter. Bake 45 minutes to 1 hour or until golden brown.

Recipe by Jo K. Feazell, Wortham, Texas