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.

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

Instructions

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.

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 sa...

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.

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