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Cheesy Jalapeño Spoon Bread

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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.

serves 6 people

Ingredients

cost per recipe: $7.27

The price is determined by the national average.

  • 1

    can (15.25 ounces) Del Monte® Golden Sweet whole kernel corn, drained

  • 1

    can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

  • 1

    box (8.5 ounces) corn muffin mix

  • 2

    egg

  • 1/2

    cup water

  • 1

    cup French's® Crispy Jalapeños

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F. Spray an 8x8-inch baking dish with vegetable cooking spray.

Step 2

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.

Step 3

Bake for 50 minutes or until baked through.

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Made With
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

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