Mexican Spoon Bread

by Stacey Jaros


I was looking through The Red Box for a side dish that wouldn't take too much time to prepare. Mexican Spoon Bread wasn't a frequently made dish but I do recall having it at my grandparent's house.
 
This is a very straightforward recipe. What a relief since I served it with the somewhat complicated Savory Pork Steak.

A glimpse of the Mexican Spoon Bread in this photo with the Savory Pork Steak.

A glimpse of the Mexican Spoon Bread in this photo with the Savory Pork Steak.

The recipe offers the most important note, "Don't over cook - just till it sets."  This was the detail that kept me most nervous. Thankfully it came out of the oven just right.  

There were differing opinions at the table about a similar, but sweet, side dish offered at certain Mexican restaurants but everyone agreed this savory version is delicious. It was a big hit all around.

I definitely look forward to making it again soon.

Photo taken after the meal. There was a little Spoon Bread left to enjoy the next night. Only a little.

Photo taken after the meal. There was a little Spoon Bread left to enjoy the next night. Only a little.

Mexican Spoon Bread

1 can cream style corn
1 Cup yellow corn meal
1/3 Cup oil
2 eggs, beaten
1 1/2 Cups sharp cheddar cheese, grated
3/4 Cup milk
1/2 teaspoon soda
1 teaspoon salt
1 can green chilies, chopped

Mix all ingredients except half of the cheese. Pour the mixture into greased 9x9 inch pan. Sprinkle with remainder of cheese.
Bake at 400° for 40 minutes. Don't over cook - just till it sets.