Mexican spoon bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (1 lb) cream-style corn |
| 1 | cup | Corn meal |
| ⅓ | cup | Shortening |
| 2 | eaches | Eggs (beaten) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | each | 4-oz can green chilis (drained and chopped) |
| 1½ | cup | Shredded longhorn cheese |
Directions
FROM: ARIZONA COOKBOOK
Combine first 6 ingredients (all but chilis and cheese); mix well.
Pour half the batter into greased 9x9x2 in pan. Then sprinkle with chilis and half the cheese. Pour on remaining batter. Sprinkle with remaining cheese. Bake at 400 or 45 minutes. Cool 10 min. before cutting into serving pieces. Accompany with salsa.
Related recipes
- Cheese spoon bread
- Corn bread mexicana
- Corn spoon bread
- Creole spoon bread
- Mexicali spoon bread casserole
- Mexican bread pudding
- Mexican cheese bread
- Mexican corn bread
- Mexican cornbread
- Mexican loaf
- Mexican pan bread
- Mexican shortbread
- Mexican sunset bread
- Mexican sweet bread
- Mexican sweet bread (pan dulce)
- Mother's spoon bread
- New mexico spoon bread
- Southern spoon bread
- Southern spoonbread
- Spoon bread