Everyday Meals

Mexican Spoonbread

READY IN: 55mins

INGREDIENTS

  • 1 (16 ounce) can cream-style corn
  • 1cupmilk
  • 13 cupshortening, meltedor 1/3cupoil
  • 2eggs, slightly beaten
  • 1cupyellow cornmeal
  • 12 teaspoonbaking soda
  • 1teaspoonsalt
  • 1 (4 ounce) can green chilies, chopped
  • 1 12 cupscheddar cheese, grated(I prefer Sharp)
  • butter or shortening, for greasing
  • NUTRITION INFO

    Serving Size: 1 (160) g

    Servings Per Recipe:8

    Calories: 300

    Calories from Fat 168 g 56 %

    Total Fat 18.7 g 28 %

    Saturated Fat 7.8 g 39 %

    Cholesterol 73 mg 24 %

    Sodium 701.7 mg 29 %

    Total Carbohydrate25.1 g 8 %

    Dietary Fiber 2 g 8 %

    Sugars 2.8 g 11 %

    Protein 10.4 g 20 %

    DIRECTIONS

  • Preheat oven to 400°. Grease a 2-qt. Pyrex baking dish with butter or shortening. Mix all ingredients–except green chiles and grated cheese–in order given; wet ingredients first, then dry ones. Pour half of the batter into greased baking dish and sprinkle with all of the green chiles and half of the cheese. Spread remaining batter on top to cover cheese layer and sprinkle with the rest of the grated cheese. Bake in 350° oven for 35 to 45 minutes. Remove from oven and let it cool for about 10 minutes to allow it to set.
  • Enjoy!
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