mexican spoon bread

Name: Mexican Spoon Bread
Prep time: 10 min
Cook time: 45 min
Yield: 6
Ingredients: 1 can(s) creamed corn; 3/4 cup(s) milk; 1/3 cup(s) vegetable oil; 2 - eggs, slightly beaten; 1 cup(s) yellow cornmeal; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1 teaspoon(s) sea salt; 1 4oz can(s) diced green chilies; 1 1/2 cup(s) grated sharp cheddar cheese

(1 RATING)

81 Pinches 1 Photo

Alicia .

Watertown, WI

Updated on Feb 4, 2012

This recipe came from my Aunt Terry. My mom makes this every time she does enchiladas and even most of the time she does just tacos. Something about the sweet/salt/spicy combination wins my heart, lol.

Rate

prep time 10 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

1 can creamed corn
3/4 cup milk
1/3 cup vegetable oil
2 - eggs, slightly beaten
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 4oz cans diced green chilies
1 1/2 cups grated sharp cheddar cheese

How To Make mexican spoon bread

Step 1

Preheat oven to 375 degrees. Grease a 9x9 baking pan.

Step 2

Mix corn, milk, oil and eggs until well blended. Add cornmeal, baking powder, baking soda, salt, chilies and 1 cup of the grated cheese. Mix well.
Step 3

Pour into pan. Bake 30 minutes then top with the remaining cheese. Bake another 10-15 minutes. Let stand 15 minutes before cutting and serving.
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