Cheesy Jalapeño Spoon Bread
If you haven’t yet had spoon bread, you are definitely missing out. A Southern classic, it’s a little bit savory pudding, little bit polenta and a little bit cornbread all at the same time. Jalapeño’s spicy kick is the perfect balance to the sweet corn while the Cheddar cheese soup makes it incredibly moist and delicious.
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Cooking Directions
- Heat the oven to 350°F. Spray an 8x8-inch baking dish with vegetable cooking spray.
- Stir the corn, soup, corn muffin mix, eggs and water in a large bowl and mix well. Stir in 1/2 cup crispy jalapeños. Pour the batter into the baking dish. Sprinkle with the remaining crispy jalapeños.
- Bake for 50 minutes or until baked through.
Ingredients
- 1 can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained
- 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
- 1 box (8.5 ounces) corn muffin mix
- 2 egg
- 0.5 cup water
- 1 cup French's® Crispy Jalapeños