Mexican Spoon Bread

4.8
(9)

A Mexican sweet corn cake with a spoon bread consistency. Corn flour, or masa harina, is available at many larger grocers.

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
6
Yield:
1 - 8x8 inch pan

Ingredients

  • ½ cup butter, softened

  • cup masa harina

  • ¼ cup water

  • 1 ½ cups frozen whole-kernel corn, thawed

  • ¼ cup cornmeal

  • cup SPLENDA® No Calorie Sweetener, Granulated

  • 2 tablespoons heavy whipping cream

  • ¼ teaspoon salt

  • ½ teaspoon baking powder

Directions

  1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

  2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

  3. In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

  4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Note

This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.

Serving Size: 1 (2 2/3 x 4 inch) piece

Nutrition Facts (per serving)

230 Calories
18g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 230
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 48mg 16%
Sodium 257mg 11%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 3g 5%
Vitamin C 3mg 3%
Calcium 41mg 3%
Iron 1mg 5%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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