Spoon Bread
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1lb | can |
creamed corn
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | cup |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 4 | ounces |
green chili peppers
drained |
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
creamed corn
|
|
||
| 177 | ml |
milk
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
lightly beaten |
|
| 237 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 115.6 | ml/g |
green chili peppers
drained |
|
| 355 | ml |
cheddar cheese
shredded |
|
Directions
Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese and mix well.
Pour into greased 9- inch square pan.
Bake at 400℉ (200℃) 45 minutes until golden. Serve hot.
