MEXICAN SPOON BREAD
"This should be spooned from the pan and eaten with a fork. It may be served as a substitute for potatoes with any kind of meat or poultry."
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
2 eggs, beaten
1 (17 ounce) can cream-style corn
1 (4 ounce) can chopped, mild green chiles
1 1/2 cups grated Monterey Jack cheese
Mix cornmeal, salt and soda. Stir in milk and oil, and mix well.
Add eggs and corn and mix well. Spoon half of the mixture into a greased 9x9-inch baking pan. Sprinkle half of the chiles on top, then half of the cheese. Repeat layers, ending with cheese.
Bake uncovered at 350 degrees F for 45 minutes, or until a wooden pick inserted in the center comes out clean.
Makes 9 servings
Source: Colorado Cache Cookbook by Junior League of Denver
"This should be spooned from the pan and eaten with a fork. It may be served as a substitute for potatoes with any kind of meat or poultry."
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
2 eggs, beaten
1 (17 ounce) can cream-style corn
1 (4 ounce) can chopped, mild green chiles
1 1/2 cups grated Monterey Jack cheese
Mix cornmeal, salt and soda. Stir in milk and oil, and mix well.
Add eggs and corn and mix well. Spoon half of the mixture into a greased 9x9-inch baking pan. Sprinkle half of the chiles on top, then half of the cheese. Repeat layers, ending with cheese.
Bake uncovered at 350 degrees F for 45 minutes, or until a wooden pick inserted in the center comes out clean.
Makes 9 servings
Source: Colorado Cache Cookbook by Junior League of Denver
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