Mexican Spoon Bread Print E-mail
Written by Julie   
Thursday, 25 December 2008 03:11
mexicaspoonbreadIngredients:
1 Cup Yellow Corn Meal
2 Eggs
½ Cup Milk
1/3 Cup Shortening (Melted)
1 Can Cream Style Corn
½ Teaspoon Baking Soda
1 Scant Teaspoon Salt
1 Small Can Green Chilies
1 lb. Cheddar Cheese (Grated)

Directions:

Preheat oven to 350 degrees
Lightly grease a large casserole dish with Pam or equivalent.

With a spoon, mix the first seven ingredients in a medium size bowl. Place half of the cornmeal mixture into a lightly greased casserole dish. Add a layer of one small can of green chilies and half of the grated cheese. Add remaining cornmeal mixture and top with the rest of the grated cheese. Bake for 45 minutes. Serve warm as a side dish.

Servings: 6 servings
Recipe Difficulty: Easy
Preparation Time: 15 min.
Country: USA
 
 
Anchorage, Alaska
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" O, blackberry tart, with berries as big as your thumb, purple and black, and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live forever in the wideness of that rich moment. "

Richard Llewellyn