Southwestern Spoon Bread
This recipe has a nice flavor and golden color, and is especially good served with enchiladas, which we New Mexicans enjoy during any season.
Ingredients
- 1 can (14-3/4 ounces) cream-style corn
- 1 cup yellow cornmeal
- 3/4 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (4 ounces) chopped green chilies
- 1 cup shredded cheddar cheese
Reviews
very good recipe!!!
This is a great recipe, just make sure you reserve enough batter to cover the top.