New Mexico Spoon Bread
Yield
1 loafPrep
10 minCook
45 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
creamed corn
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
vegetable shortening
melted |
*
|
| 1 ½ | cups |
cornmeal
|
|
| 2 | large |
eggs
slightly beaten |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
optional |
|
| 1 ½ | cups |
cheese
grated |
|
| 4 | ounces |
green chili peppers
remove seeds and devein |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
creamed corn
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
vegetable shortening
melted |
*
|
| 355 | ml |
cornmeal
|
|
| 2 | large |
eggs
slightly beaten |
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
optional |
|
| 355 | ml |
cheese
grated |
|
| 115.6 | ml/g |
green chili peppers
remove seeds and devein |
|
Directions
Mix all ingredients.
Pour the batter into a greased cast iron skillet.
Bake at 400℉ (200℃) in oven for 45 minutes; cool slightly, slice like a pie, and serve.
For those who don't want or have the time to prepare from scratch, I have had excellent results by using 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stiring in the cream corn, and green chile.
