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“Spoon bread is one of those foods you associate with the South. It's light and fluffy and can me made with a plethora of flavors. This one is kinda a Tex-Mex dish, using Mexicorn.”

Ingredients Nutrition

  • 1 (11 ounce) can mexicorn, drained
  • 1 cup self-rising cornmeal
  • 2 tablespoons melted butter
  • 3 cups milk
  • 3 eggs, separated
  • 1 dash salt


  1. Preheat the oven to 350°F
  2. Spray a 2-quart casserole dish.
  3. Pat the corn dry with a paper towel.
  4. Combine the cornmeal and 2 cups of the milk in a heavy pot, stirring constantly until stiff, about 5 minutes. Be careful not to burn.
  5. Remove from heat and add salt, butter, and remaining milk. Stir well.
  6. Beat the egg yolks and stir into the cornmeal. Add the corn.
  7. Beat the egg whites until stiff and fold in gently.
  8. Place the mixture in the casserole and bake until top is golden brown, about 35-40 minutes.

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