CORN AND CHEESE SPOON BREAD

Corn and Cheese Spoon Bread image

Provided by Pat Duran

Categories Eggs

Time 50m

Number Of Ingredients 14

1 c buttermilk
1/2 c chicken broth
1 c corn flour or masa harina
1/4 tsp salt
3 Tbsp butter
1 c dairy sour cream
3 large eggs,beaten
14 oz can creamed corn, green giant
1/4 c diced red bell pepper
1/4 c diced green bell pepper
1/2 c shredded mexican-style cheese
6 slice fried crisp and chopped bacon
1/2 c shredded swiss cheese
1 1/2 c french fried onion (french's)

Steps:

1. Preheat oven to 350^. Butter or spray a 3 to 4 qt. casserole dish. Set aside. --- Bring the buttermilk, chicken broth,masa and salt to a boil, whisking to break up lumps. Simmer for 2 minutes while whisking. Add the butter and remove from heat.
2. Whisk together the sour cream, and eggs in a large bowl. Add mixture slowly to the cooked masa mixture and stir well. Add the creamed corn, bell peppers, the Mexican-style cheese and 1/2 cup of the French's fried onions.Mix to blend.
3. Pour mixture into a buttered or sprayed 3 quart casserole dish. Sprinkle top of casserole with the chopped bacon,sprinkle on the swiss cheese and remaining French Onions. Bake for 35-45 minutes until the top starts to brown and the spoon bread no longer jiggles. Let set 10 minutes before spooning into individual serving dishes.