Mexicali Spoon Bread
25 min
1 hr 15 min


2 cups milk

1 cup yellow cornmeal

2 tablespoons Land O Lakes® Butter, softened

1 teaspoon baking powder

1/2 teaspoon salt

3 large Land O Lakes® Eggs, separated

1 (11-ounce) can whole kernel corn with red and green peppers, drained

1 tablespoon chopped jalapeño chile pepper

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine 1 1/2 cups milk and cornmeal in 3-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until all milk is absorbed and mixture is thickened.

  3. STEP 3

    Remove from heat. Add butter, baking powder and salt; mix well. Beat in remaining milk and egg yolks with whisk until smooth. Stir in corn and jalapeño chile.

  4. STEP 4

    Beat egg whites in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cornmeal mixture until no lumps remain.

  5. STEP 5

    Pour mixture carefully into 2-quart greased casserole dish. Bake 50-55 minutes or until golden brown and top springs back when touched lightly in center.

Tip #1

- Substitute gluten-free baking powder when making this recipe gluten-free.

Tip #2

- Learn about gluten-free baking.


6Fat (mg)
90Cholesterol (mg)
430Sodium (mg)
24Carbohydrates (g)
2Dietary Fiber
7Protein (g)


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