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Mexican Spoon Bread

the.instructor's picture
Ingredients
  Cream style corn 1 Pound (1 Can)
  Milk 3⁄4 Cup (12 tbs)
  Salad oil/Melted shortening 1⁄3 Cup (5.33 tbs)
  Eggs 2 , slightly beaten
  Cornmeal 1 Cup (16 tbs)
  Soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Green chili 4 Ounce, seeded and chopped (1 Can, California Type)
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
Directions

Mix all ingredients except chiles and cheese in order given (wet ingredients first, then dry ones).
Pour half of batter into greased 9 by 9-inch square baking pan; sprinkle with green chiles and half the cheese.
Spread remaining batter on top and sprinkle with remaining cheese.
Bake 45 minutes in a 400° oven.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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