Mexican Spoon Bread Recipe
Servings: 8
Ingredients
- 1 (1 lb.) can cream style corn
- 3/4 c. lowfat milk
- 1/3 c. melted shortening
- 2 Large eggs, slightly beaten
- 1 c. cornmeal
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1 (4 ounce.) can green chiles, minced
- 1 1/2 c. shredded Cheddar cheese
Directions
- Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 min in a warm 400 degree oven. Remove from oven and let it cold just sufficient to set a little before cutting into serving pcs. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 153 | 58% |
| Total Fat 17.39g | 22% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 2.85g | |
| Cholesterol 76mg | 25% |
| Sodium 485mg | 20% |
| Potassium 112mg | 3% |
| Total Carbs 17.64g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.72g | 1% |
| Protein 9.1g | 15% |
