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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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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2454 Calories from Fat 1332

% Daily Value*

Total Fat 150 g231.4%

Saturated Fat 46.9 g234.3%

Trans Fat 1.3 g

Cholesterol 621.5 mg207.2%

Sodium 5285 mg220.2%

Total Carbohydrates 202 g67.3%

Dietary Fiber 16.6 g66.5%

Sugars 36 g

Protein 73 g145.8%

Vitamin A 88.5% Vitamin C 463.7%

Calcium 148.6% Iron 48.8%

*Based on a 2000 Calorie diet

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Mexican Spoon Bread Recipe