Mexican Spoon Bread
Creamy, cheesy and moist corn bread with chunks of sweet corn and caramelized onion. Serve these delicious corn bread with a bowl of warm stew or just having it directly is a pure enjoyment.
Yield
16 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
creamed corn
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
butter
melted |
|
| 3 | large |
eggs
|
|
| 1 | cup |
cornmeal
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
cheese
grated |
|
| 3 | medium |
onions
caramelized |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
creamed corn
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
butter
melted |
|
| 3 | large |
eggs
|
|
| 237 | ml |
cornmeal
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
cheese
grated |
|
| 3 | medium |
onions
caramelized |
|
Directions
Caramelize the onion:
Cook the onions in a large nonstick skillet with a tablespoon of oil, until become brown and caramelized, about 15 minutes.
Make the batter:
Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly.
Stir together the cornmeal, baking soda and salt to blend, and then stir into the liquid mixture, blending thoroughly.
Assemble the dish:
Pour half the batter into a buttered 9 inch square pan. Spread with half of the grated cheese and half of the onion.
Cover with the remaining batter, and sprinkle with the remaining onion and cheese.
Bake in a 400℉ (200℃). oven for 45 minutes, or until browned and done.
Cool slightly before cutting. Serve warm.
