Mexican Spoon Bread

  1. Dragonfly Ranch

    1 (5-oz.) can cream style corn
    3/4 c. milk
    1/3 can melted butter
    3 eggs
    1 c. coarsely ground cornmeal
    1/2 tsp. baking soda
    1 tsp. salt
    1 c. grated cheddar cheese
    1 (7-oz.) can diced green chiles

    Cooking Instructions

    Combine the cream corn, milk, butter and eggs in a large bowl; whip until well blended. In a separate bowl combine cornmeal, baking soda and salt; blend together. Pour dry mixture into liquid mixture and blend thoroughly. Pour 1/2 of the batter in a 9" square baking dish. Spread with grated cheese. Cover with remaining batter. If desired sprinkle top with more cheese. Bake at 400° for 45 minutes or until golden brown. Cool slightly before cutting.

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