Mexican Spoon Bread

by | Feb 12, 2017 | Recipes

Ingredients: :

  • 1 1-lb can cream-style corn
  • 3/4 c milk
  • 1/3 c melted butter
  • 2 eggs, slightly beaten
  • 1 c corn meal
  • 1/2 t soda
  • 1 t salt
  • 1 4-oz can green chiles, seeded and chopped
  • 1 1/2 c shredded Cheddar cheese
  • none
Directions: Mix all ingredients except chiles and cheese in order given (wet ingredients first, then dry ones).
Pour half of batter into greased 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 400 degree oven. Cool just enough to set a little before cutting into serving-size pieces.
Serves 8-10.
Notes: I doubled the recipe for our potluck.
From Sunset Cook Book of Favorite Recipes (1973)
From: dianewold