MEXICAN SPOON BREAD RECIPE RECIPES
MEXICAN SPOON BREAD RECIPE - FOOD.COM
Make and share this Mexican Spoon Bread recipe from Food.com.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
Nutrition Facts : Calories 297.8, FatContent 19, SaturatedFatContent 6.7, CholesterolContent 78.3, SodiumContent 687.6, CarbohydrateContent 24.1, FiberContent 2, SugarContent 2.8, ProteinContent 10.1
CHEESY MEXICAN SPOON BREAD RECIPE | ALLRECIPES
I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!
Provided by lissalou22
Categories Bread Quick Bread Recipes Cornbread Recipes
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together cornmeal, salt, and baking soda in a large bowl.
- Stir in milk and vegetable oil until well blended.
- Beat in egg and cream-style corn until well mixed.
- Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 266.1 calories, CarbohydrateContent 23.6 g, CholesterolContent 59.7 mg, FatContent 15.9 g, FiberContent 1.4 g, ProteinContent 8.8 g, SaturatedFatContent 5.3 g, SodiumContent 752.8 mg, SugarContent 3.5 g
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