Mexican Spoon Bread


1 cup corn meal

1 tsp. salt

1/2 tsp. baking soda

1 can creamed corn

2 cups shredded cheddar cheese

2 eggs

3/4 cup milk

1/3 cup canola oil

1 small can chopped green chilies


Pre-heat oven to 400 degrees. In a large mixing bowl, combine corn meal, salt and baking soda. Add creamed corn, 1 cup of the cheese, eggs, oil and chopped green chilies. Mix well. In a greased casserole dish, add half of the mixture. Top with half the remaining cheese. Add the rest of the mixture and top with the rest of the cheese. Bake for 50 min to an hour, until center is firm.




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