Mexican Spoon Bread - Just Dutch Oven Recipes


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Mexican Spoon Bread

10" oven bake at 375 degrees 25-30 minutes

Oil Dutch oven sides and bottom, coat with flour

Mix in large bowl:
1 17-ounce can cream style corn
3/4 cup whole milk
1/3 cup melted shortening
2 eggs slightly beaten
1/4 cup chopped onion


Blend:
11/4 cups corn meal
3/4 cup flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon soda


Mix in smaller bowl:
1 4-ounce can green chili , drained and chopped
2 cups grated sharp cheddar cheese


Pour half the batter into the oven. Sprinkle on half the chili and cheese mixture. Add the rest of the batter and top with the remaining chili & cheese mixture. Add top and bottom heat. Check at 20 minutes. Remove oven from bottom heat. Finish baking with top heat only. Cool slightly and cut into wedges. Serve while still warm.