MEXICAN SPOON BREAD

Mexican Spoon Bread image

Number Of Ingredients 12

Ingredients

1 box Jiffy Corn Muffin mix (8.5 oz)
1 can Cream Style Corn (14.75 oz)
1 can Corn Kernals ( 14.75oz - or frozen works)
1 cup Sour Cream
1/4 cup Milk
1/3 cup Vegetable Oil
1/4 cup Unsalted butter, melted
2 pieces Large eggs, slightly beaten
2 tablespoons Sugar
1/4 teaspoon Salt
1 can Diced green chilies, drained (4 oz)
1 1/2 cups Sharp cheddar cheese, grated

Steps:

Preheat oven to 375.
Grease 9 x 13 baking pan.
Mix corn, sour cream, milk, oil, butter, eggs until well blended.
Add cornmeal, sugar, salt, chilies and 1 C of the grated cheese.
Mix well.
Pour into pan.
Bake 30 minutes then top with remaining cheese.
Bake 10 -25 minutes more. (Use the "toothpick" test)
Let stand 15 minutes before cutting and serving.

*** Explore more Mexican Spoon Bread Recipes »

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