Southwestern Spoon Bread

Name: Southwestern Spoon Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 servings.
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

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

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.

Nutrition Facts

1 each: 271 calories, 16g fat (5g saturated fat), 71mg cholesterol, 533mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 8g protein.

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

Reviews

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Average Rating:

bbloves2bake

Jul 22, 2014

very good recipe!!!
connielangston

Apr 15, 2009

This is a great recipe, just make sure you reserve enough batter to cover the top.