Mexican Spoon Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Can cream-style corn,
3/4 cup: Milk,
1/3 cup: Melted butter, bacon fat, or chicken fat
3 large: Eggs,
1 cup: Coarsely ground cornmeal,
1/2 tsp: Soda,
1 tsp: Salt,
1 cup: Grated Cheddar, Jack, or Mozzarella cheese
1 medium: Onion, minced and sauteed, optional
Directions:
Combine the cream style corn, the milk, melted butter or fat, and the
eggs in a large bowl. Blend thoroughly. Stir together the cornmeal,
soda and salt to blend, and then stir into the liquid mixture,
blending thoroughly. Pour half the batter into a buttered 9 inch
square pan. Spread with the grated cheese, and the onion if used.
Cover with the remaining batter, and if desired, sprinkle with more
cheese and onion. Bake in a 400 oven for 45 minutes, or until browned
and done. Cool slightly before cutting.
From: A World of Breads by Dolores Casella Shared By: Pat Stockett
Source from luhu.jp
eggs in a large bowl. Blend thoroughly. Stir together the cornmeal,
soda and salt to blend, and then stir into the liquid mixture,
blending thoroughly. Pour half the batter into a buttered 9 inch
square pan. Spread with the grated cheese, and the onion if used.
Cover with the remaining batter, and if desired, sprinkle with more
cheese and onion. Bake in a 400 oven for 45 minutes, or until browned
and done. Cool slightly before cutting.
From: A World of Breads by Dolores Casella Shared By: Pat Stockett
Source from luhu.jp