Southwestern Spoon Bread Recipe

Southwestern Spoon Bread Recipe photo by Taste of Home

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This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.

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Southwestern Spoon Bread Recipe

Prep: 10 min. Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

1 can (14-3/4 ounces) cream-style corn
1 cup yellow cornmeal
3/4 cup milk
1/3 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon baking powder
1/2 teaspoon salt
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) shredded cheddar cheese

Directions

In a bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-qt. baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375° for about 45 minutes or just until set. Serve warm with a spoon. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 271 calories, 16 g fat (5 g saturated fat), 71 mg cholesterol, 533 mg sodium, 26 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Southwestern Spoon Bread in Country February/March 1992, p49