Best Spoon Bread With Green Chiles Corn And Cheese Recipes

E-Z CORN AND GREEN CHILE SPOON BREAD

Steps:

• Heat oven to 400°F and grease 8-inch square baking dish.
• In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
• Stir until well mixed.
• Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

MEXICAN SPOON BREAD

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.

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.