Mexican Street Corn Spoon Bread
A twist on a classic, this Mexican Street Corn Spoon Bread is a mash up of two of my favorite recipes: Mexican street corn and creamy corn casserole! A baked corn pudding texture with all the flavors and spices found in elote!
Servings: 16 people
Calories: 255kcal
Ingredients
- 8 oz block cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 cup sour cream room temperature
- 1/2 cup mayo room temperature
- 2 large eggs room temperature
- 1/2 cup half and half room temperature
- 14.4 oz bag frozen corn
- 14.75 oz can creamed corn
- 1/2 cup crumbled feta or cotija
- 8.5 oz box jiffy cornbread mix
- 2 tablespoons granulated sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt more or less to taste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne optional - omit if you don’t like spice
- Lime juice for serving
- Chopped cilantro for serving
- Chopped green onion for serving
- Crumbled cotija or feta, for serving
Instructions
- Preheat oven to 350 degrees F and grease a 9x13” baking pan with cooking spray.
- Place cream cheese, butter, sour cream, mayo, eggs, and half and half into a large bowl.
- Beat together, using a hand mixer, until fully incorporated.
- Stir in frozen corn, creamed corn, feta, cornbread mix, sugar, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and cayenne.
- Pour into prepared pan and bake until the mixture has set, about 45-60 minutes.
- Serve with plenty of fresh lime juice, cilantro, green onion, and cotija!
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Video
Nutrition
Calories: 255kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 612mg | Potassium: 230mg | Fiber: 3g | Sugar: 7g | Vitamin A: 790IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg