Mexican Spoon Bread

Posted by chuckwagon

February 16, 2008

As we were going through our recipe files the other night, we came across a spoon bread recipe that’s so good I couldn’t believe we haven’t had it in such a long time. So of course, we baked up a batch.Well, being my normal southwestern food loving self… I made a glutton of myself. Couldn’t help it, this is fantastic stuff! If you like corn bread, you’re going to love this…

1 can of creamed corn
¾ cup of milk
? cup of vegetable oil
2 eggs slightly beaten
½ cup of corn meal
½ cup all purpose flour
½ teaspoon baking soda
1 teaspoon of salt
4-5 fresh green chilies or 1 can of chopped
1½ cups of grated cheddar cheese

Preheat your oven to 400°

Mix together the corn, milk, oil and eggs. Set aside. Mix the dry ingredients then add that to the corn mixture.

Grease a 9×9 baking dish. Pour in half the mixture. Layer in the green chili then top that with half the cheese. Pour in the rest of the batter. Sprinkle the remaining cheese over the top.

Bake 40-45 minutes or until it’s a deep golden brown. It should be soft, similar to custard when you bring it out of the oven.

Try to time it so the spoon bread comes out when you are ready to sit down to eat. It’s best when it’s hot. Put a big spoon full on your plate and enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

PS. You can leave out the chilies if you want it’s still great eating.

Breads