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New Mexico Spoon Bread

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Submitted by mawynn

YIELD

1 loaf

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

1 1
CAN CAN CREAMED CORN
¾ 177
CUP ML MILK
79
CUP ML VEGETABLE SHORTENING
melted *
1 ½ 355
CUPS ML CORNMEAL
2 2
LARGE LARGE EGGS
slightly beaten
½ 2.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SUGAR
optional
1 ½ 355
CUPS ML CHEESE
grated
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 489 36% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 1402mg 58%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 20%
Sugars g
Protein 42g
Vitamin A 17% Vitamin C 19%
Calcium 41% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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