Mexican spoon bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (1 lb) cream-style corn |
| 1 | cup | Corn meal |
| ⅓ | cup | Shortening |
| 2 | eaches | Eggs (beaten) |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | each | 4-oz can green chilis (drained and chopped) |
| 1½ | cup | Shredded longhorn cheese |
Directions
FROM: ARIZONA COOKBOOK
Combine first 6 ingredients (all but chilis and cheese); mix well.
Pour half the batter into greased 9x9x2 in pan. Then sprinkle with chilis and half the cheese. Pour on remaining batter. Sprinkle with remaining cheese. Bake at 400 or 45 minutes. Cool 10 min. before cutting into serving pieces. Accompany with salsa.