MEXICAN SPOON BREAD

Mexican Spoon Bread image

This recipe came from my Aunt Terry. My mom makes this every time she does enchiladas and even most of the time she does just tacos. Something about the sweet/salt/spicy combination wins my heart, lol.

Provided by Alicia .

Time 55m

Number Of Ingredients 10

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Ingredients

1 can(s) creamed corn
3/4 c milk
1/3 c vegetable oil
2 eggs, slightly beaten
1 c yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 4oz can(s) diced green chilies
1 1/2 c grated sharp cheddar cheese

Steps:

1. Preheat oven to 375 degrees. Grease a 9x9 baking pan.
2. Mix corn, milk, oil and eggs until well blended. Add cornmeal, baking powder, baking soda, salt, chilies and 1 cup of the grated cheese. Mix well.
3. Pour into pan. Bake 30 minutes then top with the remaining cheese. Bake another 10-15 minutes. Let stand 15 minutes before cutting and serving.

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