MEXICAN SPOONBREAD JALAPENO
CORNBREAD
 
1 c. corn meal
1 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. sweet milk
1 can cream style corn
1 can green chilies, drained (El Chico brand)
2 to 3 c. grated sharp Cheddar cheese

Mix together corn meal, salt, soda, eggs, milk and cream style corn and set aside. Grease 9 inch square pan and put 1/2 of the above mixture in it. Spread with 1 can green chilies. Add grated cheese. Spread other 1/2 of meal mixture and bake at 400 degree oven for 45 minutes. Cut in squares and serve with red beans (or any bean) and green salad, makes a wonderful meal.

 

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