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Mexican-Style Corn Spoonbread

Mexican-Style Corn Spoonbread Recipe

  • Vegetable oil cooking spray
  • 2 pounds frozen corn kernels, thawed
  • ½ cup milk
  • 3 eggs, separated
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ cup stone-ground yellow cornmeal
  • 3 tablespoons butter, melted
  • ½ cup (2 ounces) grated Monterey Jack cheese
  • 1½ teaspoons baking powder
  • ¼ teaspoon cream of tartar (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 345kcal (17%)
Total Fat 15g (23%)
Saturated Fat 7g (36%)
Cholesterol 131mg (44%)
Total Carbohydrate 47g
Dietary Fiber 4g
Sugars 19g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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