Spoonbread Mexican Spoon Bread

Connie posted 11-20-99 4:49 PM

Mexican Spoon Bread

1 can (17 oz.) cream-style corn
3/4 c. milk
1/3 c. melted shortening
2 eggs, slightly beaten
2 tsp. sugar
1 c. corn meal (add slowly)
1/2 tsp. baking soda
1/2 tsp. salt
1 can (4 oz.) Ortega chilies, diced
1 1/2 c. Cheddar cheese, grated

Preheat oven to 375 F. and grease a 9 x 9 inch casserole.
Mix ingredients in order given (except cheese and
peppers): corn, milk, shortening, eggs, sugar, corn meal, baking soda and salt.

Pour into prepared pan that has been sprinkled with corn meal. Pour 1/2 of batter in pan; spread chilies and 1/2 of cheese.

Cover with remaining batter and then cheese.

Bake at 375 degrees for 45 minutes.


Microwave directions:
Reduce milk to 1/2 cup. Bake in a tube pan for 12 to 15 minutes on high or 75%. Cover with foil and allow 10 minutes standing time. Lightly grease pan for best results.
From: Joan Fisher - Home Economics Teacher

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