"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Spoon Bread Recipe

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This recipe for Mexican Spoon Bread, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Luella Miller
Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 No. 303 can (15 to 17 oz) cream-style corn
1/2 c. shortening, melted
2 eggs, beaten
1 sm. can diced green chile
1-1/2 c. grated cheese
1/4 to 3/4 c. milk
1 c. corn meal
1/2 tsp. salt

Directions:
Directions:
Mix all ingredients thoroughly and pour into 9 x 13 pan. Bake at 400 degrees for 45 minutes. Serve hot or cold.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This recipe came from Mother's recipes.

 

 

 

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