Ingredients:

  • 1 cup (240ml) whole milk
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (60ml) heavy cream (optional, for extra richness)
  • 1 cup (120g) all-purpose flour
  • 1 cup (125g) yellow cornmeal (stone-ground preferred)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper (or more, to taste)
  • 1 (15-ounce/425g) can creamed corn
  • 1 cup (140g) frozen corn kernels, thawed and patted dry
  • Crumbled cotija cheese (optional)
  • Chopped cilantro (optional)
  • Thinly sliced jalapeño peppers (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and flour the baking pan.
  2. In a large bowl, whisk together the milk, melted butter, eggs, vanilla extract, and optional heavy cream.
  3. In a separate medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne pepper.
  4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.
  5. Stir in the creamed corn and thawed corn kernels until evenly distributed.
  6. Pour the batter into the prepared baking pan.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should be golden brown.
  8. Let the mexican spoon bread cool in the pan for at least 10 minutes before serving.
  9. Sprinkle with cotija cheese, cilantro, and jalapeños, if desired.