Mexican Spoon Bread

Name: Mexican Spoon Bread
Ingredients: 1 c. yellow cornmeal; 2 c. cold milk; 2 tsp. salt; 3 tsp. sugar; 1 Tbsp. butter; 1 Tbsp. baking powder; 1 can creamed corn; 1 small can diced Ortega chilies, mashed with fork; 1 c. Cheddar cheese, shredded; 3 eggs, well beaten; minced onion (if desired)

11 ingredients

7 steps

Ingredients

1 c. yellow cornmeal
2 c. cold milk
2 tsp. salt
3 tsp. sugar
1 Tbsp. butter
1 Tbsp. baking powder
1 can creamed corn
1 small can diced Ortega chilies, mashed with fork
1 c. Cheddar cheese, shredded
3 eggs, well beaten
minced onion (if desired)

Directions

1

Dissolve cornmeal in milk in a saucepan.
2

Stir over heat to scalding point.
3

Simmer until thickened.
4

Add salt, stir in sugar, butter, corn, chilies and cheese.
5

Allow to cool a few minutes. Add eggs and baking powder.
6

Pour into greased two-quart casserole.
7

Bake at 350° for 45 minutes, until top is puffy and brown, approximately 10 servings.