Chi Chis Spoon Corn Bread Food

CHI CHI'S CORN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
• In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
• In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

MEXICAN SPOON BREAD

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.

E-Z CORN AND GREEN CHILE SPOON BREAD

Steps:

• Heat oven to 400°F and grease 8-inch square baking dish.
• In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
• Stir until well mixed.
• Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

(COPYCAT) CHI CHI'S CORNBREAD

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together. Bake in a greased 9x13 pan for 20-25 minute.