Mexican Spoon Bread

Mexican Spoon Bread
Recipe type: Breads and Rolls
Serves: 6
  • 3/4 Cup dried black beans
  • water
  • 4 eggs
  • 1 Cup yellow cornmeal
  • 1/2 Cup cold water
  • 2 teaspoons salt
  • 2 Tablespoons butter
  • 1 Tablespoon butter; for greasing
  • 1 Cup buttermilk
  • 1 Cup grated Cheddar cheese
  • salsa; for serving
  • sour cream; for serving
  1. Rinse beans with cold water in colander. Drain. Place beans in 2-quart saucepan and add 2 cups water. Bring to boil on stove top, then lower heat to simmer and cover. Cook until beans can be pierced with a fork and seem tender, about 45 minutes. Drain off liquid and set beans aside.
  2. Beat eggs well in small bowl; set aside. Put cornmeal in small bowl and pour in 1/2 cup cold water. Stir to moisten all bits of cornmeal. (This keeps cornmeal from lumping when you add it to boiling water.)
  3. Bring 2 cups water to boil in 3-quart pot. Add salt to boiling water, then slowly add cornmeal. Reduce heat to medium and keep stirring constantly for 1 minute. It will look thick and yellow. Add 2 tablespoons butter, beaten eggs, buttermilk, cheese and reserved beans to cornmeal mixture and beat until smooth.
  4. Smear bottom and sides of 1 1/2-quart casserole with 1 tablespoon butter, then pour bean-cornmeal mixture into it. Bake 40 minutes at 400 degrees until spoon bread appears to have set up and only slightly jiggles when shaken. (Using a potholder so as not to get burned, hold side of casserole and give it a shake.) If it doesn't appear to have set enough, bake 5 more minutes, then check again.
  5. Remove from oven. Spoon out individual portions of spoon bread and put on plates. Serve with salsa and sour cream.
NOTES: Recipe by Marion Cunningham, cookbook author and syndicated columnist for the San Francisco Chronicle and the Los Angeles Times

This recipe yields 6 servings.

Each serving: 305 calories; 1,047 mg sodium; 178 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 14 grams protein; 0.58 gram fiber.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.