Incredibly Easy to Make Spoon Bread Casserole!

I came up with this Spoon Bread Casserole Recipe because I wanted the taste of a tamale but didn't want all the fuss with dealing with corn husks. This easy spoon bread casserole can be made a day ahead of time and baked in the oven right before dinner. Serve with shredded lettuce and avocado slices for a complete meal.


Spoon Bread Mexican Bake

INGREDIENTS for MEAT

Cheese Topping

INGREDIENTS for TOPPING

DIRECTIONS

Preheat oven to 350 degrees F.

Spray casserole pan (about 2 quarts) with non stick spray.

Prepare Mexican Ground Beef Mix . (If preparing this meat mixture ahead of time, store in the fridge for up to two days or in the freezer for up to 2 months until ready to use. Warm the meat on low in a pan on the stove top prior to using in this recipe)

Add the corn and green onions to the meat mixture.

Combine the water and cornmeal together and stir into the pan with the meat. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes. Transfer meat mixture to casserole dish.

Meanwhile, begin the topping. Bring half the milk for the topping to a boil. Combine the cornmeal, salt and chili powder together and wisk into the boiling milk. Stir until topping returns to boil and reduce for about 3 minutes or until thickened. Remove from the heat.

Stir in the butter and cheddar cheese to the topping mixture.

Crack open the egg and put into a bowl. Add about 1/2 cup of topping to egg. Stir well and slowly add the egg mixture to the topping mixture. Pour the topping over the meat mixture.

Bake, uncovered, for approximately 30-40 minutes or until golden brown.

* This Spoon Bread Casserole can be be prepared with Seasoned Ground Turkey Mix in lieu of the Seasoned Ground Beef Mix.