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Mexican Spoon Bread
4 Servings
Alternative Ingredients are listed in Red

Qty Size Ingredient
8 oz Grated Cheddar Cheese
2 lg Eggs
1 cup Yellow Corn Meal
1 can Chopped Green Chili (~4oz)
1 can Creamed Sweet Corn (~15oz)
1 can Campbell's Condensed Cheddar Cheese Soup (~10oz)
1 cup Whole Milk
1 tbls Natual Local Honey
1 tsp Kosher Salt
½ stick Unsalted Butter
1 tsp Baking Soda
½ tsp Baking Powder

In a mixing bown first beat the eggs without aerating them.  Add baking powder and soda to eggs and mix thoroughly.  Add all but the grated cheddar cheese and mix thoroughly.  Lastly, mix in the cheese.

Pour mixture into a one quart ramekin or 9x11x2 baking dish and set aside while the oven is coming up to temperature, giving the baking soda time to nutralize the acid and the corn meal time to hydrate.  Preheat oven to 375º.

Bake at 375º (no convection) for 60 minutes until top is golden brown and the internal temperature is 205º.  If the top becomes browned before it has reached temperature, tent with foil.


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