Name: Cheese Spoon Bread
Ingredients: 3 eggs; 1 can whole kernel corn, drained (8.75 oz.); 1 can cream-style corn (8.25 oz.); 1 cup sour cream; 1 cup cheddar cheese, shredded; 1 cup Mexican cheese blend, shredded (Any shredded cheese will work); 1/2 cup cornmeal; 2 tbsp butter, melted; 1/2 tsp salt (opt.); 1 can chopped green chilies, drained (4 oz.); 1/2 tsp Worcestershire sauce; 1/8 tsp cayenne pepper

Basic spoon bread with chili alternative

Cheese Spoon Bread

Print Recipe

Ingredients

Basic cheesy spoon bread

3 eggs
1 can whole kernel corn, drained (8.75 oz.)
1 can cream-style corn (8.25 oz.)
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Mexican cheese blend, shredded Any shredded cheese will work
1/2 cup cornmeal
2 tbsp butter, melted
1/2 tsp salt opt.

Optional chili variation – add this for chili flavor

1 can chopped green chilies, drained (4 oz.)
1/2 tsp Worcestershire sauce
1/8 tsp cayenne pepper

Instructions

In large bowl, beat eggs.
Add the remaining ingredients. Mix well.
Pour into greased 9 in square baking dish. Bake at 350 F for 35-40 minutes or until knife inserted near the center comes out clean. Serve warm.

Notes

Recipe is fine without the chilies.

Recipe doubles well. Put in 13×9 in pan.

Original recipe comes from America’s Best Church Supper Recipes – Chili-Cheese Spoon Bread.