Wednesday, January 23, 2008

Mexican Corn/Spoon Bread

This recipe is from Moogie.

Preheat oven to 375 degrees F

Mix:

1 c cornmeal
[1 t baking powder]
½ t salt
1 c creamed corn
2 eggs

2/3 c buttermilk
OR 2/3 c – 2 t milk plus 2 t vinegar

½ t soda
½ c shortening [I use canola oil]

Pour ½ of the mix into a hot skillet or 9 x 9 tin baking pan. Sprinkle evenly over the batter:

1-2 cans green chili, add jalapeno if hot taste is desired, drained and chopped
1 c grated sharp [cheddar - I like Cabot's Hunter cheese] cheese

Pour remaining batter on top of the cheese and chili and bake in 375 degree F oven for 35-40 minutes. Cut in wedges and serve warm.

VARIATION:

I have 2 similar recipes from Moogie; the other is called Mexican Spoon Bread.
Method is similar except this recipe calls for two layers of the chili cheese mixture; half between the batter and half sprinkled on top. Ingredients are as follows. If you choose the first recipe I would suggest adding 1 t baking powder as found in this recipe. Note oven temperature is 25 degrees cooler.

Preheat oven to 350 degrees F.

Prepare as above

1 c cornmeal
1 t salt
1 pound creamed corn
2 eggs
3/4 c milk
1/2  t soda
1/3 c oil
1 t baking powder

Divide between two layers of batter and top

4 oz green chili, chopped
1 ½ c grated sharp cheese [I like Cabot's Hunter]

Bake in 350 degree F oven about 45 minutes or until broom straw inserted in middle comes out clear. Spoon from casserole onto plate; eat with fork.

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