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Mexican Spoon Bread Recipe

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This recipe for Mexican Spoon Bread, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. yellow corn meal
2 eggs
1 can cream style corn
1/2 c. milk
1/3 c. melted butter
1/2 tsp. soda
1 tsp. salt
1 small can green chilies
1/2 lb. grated sharp cheddar cheese

Directions:
Directions:
Mix corn meal and eggs. Add corn, milk, butter, soda and salt. Place half of mixture in greased casserole dish. Mix chilies and cheese and place over corn mixture. Cover with remaining corn mixture and top with more cheese. Bake at 350 for 45 minutes. This keeps well in the refrigerator or it can be frozen.

 

 

 

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