This bread is a great accompaniment to any of your Mexican inspired soups or salads.
And let me tell you, it is so easy to throw together, it’s almost embarassing….well almost.
Did I mention how moist and flavorful it is, too? I think it is best if it is served warm. I can’t wait til you try it.
No special ingredients needed here.
I do, however, have an issue with pre-shredded cheese. I would encourage you to shred your own, it melts so much better.
Just mix all your ingredients together and then toss in the cheese.
Pour into your prepared pan and bake.
Ummm, yea, that’s it. It is so delicious no one will care how easy it is, they’ll just want more!
Mexican Spoon Bread
Yields: About 15 cut squares
This bread is an excellent accompaniment to Tortilla Soup or the White Bean and Chicken Chili.
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
1 16-oz can creamed corn
1 4-ounce can chopped green chilies
1 1/2 cup shredded Monterey Pepper Jack cheese
In a large bowl mix together the cornmeal, salt, baking soda, milk, chilies, oil, eggs and corn. Once incorporated gently stir in the cheese. Place the batter in a 9×13 pan that has been sprayed with cooking spray. Bake at 350 for about 30-35 minutes, or until golden brown and set. Enjoy with any of your Mexican inspired meals.