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Mexican Spoon Bread*

Serves: 6
Total Calories: 376

Ingredients

1 (15-ounce) can cream-style corn
1 1/2 cups milk
1/3 cup oil
4 eggs
2 cups cornmeal
4 teaspoons baking powder
1 teaspoon salt
1 (4-ounce) can diced Ortega green chili
12 ounces Mexican cheese like Queso Fresco or Queso Blanco, crumbled

Directions:

In a bowl, combine eggs, milk, and oil together. Stir until well combined. Add cream corn, stir to combine. Add remaining ingredients and stir until just combined. Pour mixture into a 12-inch Dutch oven and bake at 350°F for about 1 hour or until inserted toothpick comes out clean. Serve with salsa, preferably fresh made.

Nutritional Facts:

Serves: 6
Total Calories: 376
Calories from Fat: 152

This Mexican Spoon Bread* recipe is from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook. Download this Cookbook today.


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