MEXICAN SPOON BREAD : MEXICAN FOOD RECIPE
You can also cook amazing mexican food as mexican Bread in a well-seasoned cast iron pan, which should give it a good crust on the bottom. Serve with any meal that doesn’t include a tortilla.
1⁄2 cup shortening
1 pound Cheddar cheese
1⁄4 cup canned jalapeño chili peppers
1 cup cornmeal or masa harina
15-ounce can cream-style corn
1 teaspoon salt
1⁄2 cup milk
1⁄2 teaspoon baking soda
1. Preheat oven to 350°F.
2. Melt the shortening in a small saucepan on medium heat. Grate the Cheddar cheese. Cut the chili peppers into 1⁄4-inch pieces.
3. Mix together the cornmeal and eggs until well blended. Add the shortening, corn, salt, milk, and baking soda; mix well.
4. Pour half of the mixture into a greased 9″ × 9″ casserole. Add a layer of jalapeños and half of the cheese. Add the remaining mixture and top with the rest of the cheese.
5. Place in the oven and bake for 45 to 50 minutes or until lightly browned.
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