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Mexican Spoon Bread
presented by Peppertrees Bed & Breakfast Inn
Serve with bacon or sausage and fresh salsa for breakfast, or as an
accompaniment to cold meat and salad at any meal.
1 can yellow cream style corn
1 cup shredded cheddar cheese
4 oz. can chopped green chile
2 tbsp oil
1 cup milk
1/2 cup yellow cornmeal
2 eggs
1/2 tsp each salt & pepper
Preheat oven to 350oF. Beat the eggs and add the milk and oil. Add the
cornmeal, creamed corn, chile seasonings and 3/4 of the cheese. Mix
together well and pour into a greased eight inch square casserole
dish. Sprinkle the remaining cheese of top and bake in the oven about
45 minutes.
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