Mexican Spoon Bread
By
Debbie Zimmerman
Bread made with corn and cheese
Preparation time
10 minutes
Cooking time
45 minutes
Total time
55 minutes
Yield
1 Loaf
Ingredients
12 ounces corn (1 can, with liquid)
1⁄4 cup oil
3⁄4 cup milk
1 1⁄2 cups cheddar (grated)
1 cup corn meal
1⁄2 teaspoon salt
2 tablespoons chili peppers (chopped, or to taste)
Instructions
Combine corn and liquid, oil, milk, cheese, cornmeal, salt and chili peppers. Pour into greased baking dish. Bake at 350 degrees for 35-45 minutes or until center is cooked and top is slightly browned.
Recipe Type(s)
