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Title: Mexican Spoon Bread Categories: None Yield: 1 Servings 1 c Yellow cornmeal 14 oz Creamed corn (use good -brand) 1 c Milk 1 Egg, beaten 1 tb Salad oil 1/2 ts Salt 2 4 oz.cans Old El Paso green -chilies, cut in half 1 lb Cheddar cheese, medium, -shredded -----------------------------------SAUCE----------------------------------- 14 Oz.can Stewed tomatoes, -drained 1 Green Chili, roasted and cut -up 1 Onion, medium, chopped 1 lb Velveeta cheese, cut up 1/4 ts Garlic salt In a medium bowl, mix first six ingredients. Blend well. In 2 quart (2L) casserole dish, pour 1/3 of batter, layer with 1/3 of the chilies and put 1/3 of the cheese evenly on top. Pour 1/3 of the batter on top of cheese, add 1/3 of the chilies and 1/3 of the cheese. add remaining batter, chilies and top with cheese. Bake at 375 F (190C) for 1-11/2 hours or until done.Test with toothpick - toothpick should come out clean. SAUCE: In a medium saucepan combine stewed tomatoes, chile, onion, cheese and garlic salt. Cook over low heat stirring constantly until cheese melts. DO NOT BOIL!! Pour a little sauce over each serving of bread. Sauce is also good with ham or hamburger patties. Recipe by: Mrs. Dumelie Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marge McInnes |