Mexican Spoon Bread Recipe
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3/4 cup milk with
1/2 teaspoon soda
1 cup corn meal
1/3 cup vegetable oil
2 eggs, beaten
1 (15-ounce) can cream-style corn
1 teaspoon salt
1 cup chopped green onions
1 or 2 ounces chopped pimentos
4 jalapenos, seeded and chopped
1 1/2 cups shredded Cheddar cheese
2 tablespoons bacon drippings or vegetable oil
Instructions
1/2 teaspoon soda
1 cup corn meal
1/3 cup vegetable oil
2 eggs, beaten
1 (15-ounce) can cream-style corn
1 teaspoon salt
1 cup chopped green onions
1 or 2 ounces chopped pimentos
4 jalapenos, seeded and chopped
1 1/2 cups shredded Cheddar cheese
2 tablespoons bacon drippings or vegetable oil
1. Preheat oven to 400F.
2. Dissolve soda in milk. Combine corn meal, oil and eggs in a large mixing bowl. Stir in corn, milk mixture and salt. Add green onions, pimentos, jalapenos and cheese.
3. Heat bacon drippings in a large cast-iron skillet. Pour in batter. Bake 45 minutes to 1 hour or until golden brown. Serves 8.
2. Dissolve soda in milk. Combine corn meal, oil and eggs in a large mixing bowl. Stir in corn, milk mixture and salt. Add green onions, pimentos, jalapenos and cheese.
3. Heat bacon drippings in a large cast-iron skillet. Pour in batter. Bake 45 minutes to 1 hour or until golden brown. Serves 8.
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