MEXICAN SPOON BREAD 
1 can creamed corn
1/2 c. Wesson oil
2 eggs, beaten
1 sm. can diced green chilies
1 1/2 c. grated Colby cheese
1/2 c. milk
1 c. corn meal
1/2 tsp. salt

Mix all ingredients thoroughly and pour into a 9 x 13 inch pan. Bake at 400 degrees for 45 minutes. Serve hot or cold. Makes 6 to 8 servings.

Related recipe search

“SPOON BREAD”

 

Recipe Index