"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Spoon Bread Recipe

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This recipe for Mexican Spoon Bread, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Hudson (Mom;)
Added: Saturday, September 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1 tsp salt
1/2 tsp. soda
3/4 c milk
1/3 c cooking oil
2 eggs, beaten
1 can (1#) cream style corn
1 can (4 oz) chopped green chilies, drained
1 1/2 cups shredded cheddar cheese

Directions:
Directions:
Combine cornmeal, salt and soda. Mix well. Stir in milk and oil. Mix well. Add eggs and corn. Mix well. Spoon half of the mixture in greased 1 1/2 qt. casserole. Sprinkle half of the chilies on top, then half of the cheese. Repeat layers, ending with cheese. Bake, uncovered, in oven preheated to 350 degrees about 45 minutes or until wooden pick inserted in center comes out clean. This should be spooned from casserole onto serving plate, and eaten with a fork. It can be served as a substitute for potatoes with any kind of meat or poultry.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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