MEXICAN SPOON BREAD
Mexican corn spoon bread is an easy and cheesy dump, stir, and pour cornbread casserole that makes a great side dish!
Provided by Amy D.
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish with non stick spray.
- In a medium sized mixing bowl, combine all the ingredients.
- Pour the batter into your casserole dish and bake for 45 minutes or until the spoonbread is set in the center.
Nutrition Facts : Calories 300 calories, ServingSize 8 Servings
MEXICAN SPOON BREAD
This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson - Seneca, SC
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, whisk the eggs, sour cream and milk until smooth. Stir in the remaining ingredients. Pour into a 2-qt. round baking dish coated with cooking spray. , Bake, uncovered, at 400° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 329 calories, Fat 16g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 653mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.
MEXICAN SPOON BREAD
Make and share this Mexican Spoon Bread recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, mix corn, milk, and oil.
- Stir in the eggs.
- Add the corn meal, baking soda, and salt; stir well.
- Pour half of the batter into a greased 8" x 8" baking pan.
- Add the chopped green chiles and half of the cheddar cheese to the remaining batter and spread over the batter in the pan.
- Top with the rest of the cheese.
- Bake at 375F for 45 minutes.
SUNNY'S TEX-MEX SPOONBREAD
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
- For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
- In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
- Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
JIFFY SPOON BREAD
Make and share this Jiffy Spoon Bread recipe from Food.com.
Provided by Karen..
Categories Quick Breads
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix all together except cheese.
- Spread evenly in a greased 9x13-inch pan.
- Bake at 350° degrees for 35 minutes.
- Remove from oven.
- Sprinkle cheese on top.
- Return to oven and bake for 10 more minutes, or until cheese melts.
Nutrition Facts : Calories 306, Fat 17.8, SaturatedFat 8, Cholesterol 61.6, Sodium 598, Carbohydrate 29.6, Fiber 2.6, Sugar 7.2, Protein 9.4
CHEESY MEXICAN SPOON BREAD
I grew up eating this with chili on cold Colorado nights! This is a great alternative for plain old cornbread as a side!
Provided by lissalou22
Categories Cornbread
Time 55m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x9-inch baking pan.
- Whisk together cornmeal, salt, and baking soda in a large bowl.
- Stir in milk and vegetable oil until well blended.
- Beat in egg and cream-style corn until well mixed.
- Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 23.6 g, Cholesterol 59.7 mg, Fat 15.9 g, Fiber 1.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 752.8 mg, Sugar 3.5 g
CHEESY CORN SPOON BREAD
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common-leftovers aren't. -Katherine Franklin, Carbondale, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Set aside., Beat eggs; add sour cream, both cans of corn, salt and pepper. Stir in cornbread mix just until blended. Mince 1 jalapeno pepper; fold into corn mixture with sauteed onion and 1-1/2 cups of cheese. , Transfer to a greased shallow 3-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes; cool slightly. Slice remaining jalapeno; sprinkle over dish.
Nutrition Facts : Calories 266 calories, Fat 17g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 470mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
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