Happy Birthday Cawnbred...you don't come around enough dude. Here's one of my favorite cornbread dishes for you to try.
Mexican Spoon Bread
Very similar to Chi Chi's Sweet Corn Cake without the sugar, whipping the butter and addition of cheese. This side dish is good on day 2 if any is left. The texture when hot is more like a pudding and tightens up as it cools
Categories
breads
Ingredients
- 3/4 to 1 stick butter (one is better)
- 2 eggs
- 1 cup self rising cornmeal
- 3/4 cup milk
- 1 can creamed corn
- 2 cups shredded cheddar cheese
- optional: diced hot peppers of choice
Instructions
- Preheat oven to 350
- place butter in 8x8 pan and place in oven
- add creamed corn to cornmeal and mix
- beat eggs and add milk to eggs
- pour into cornmeal mixture and mix to blend well
- remove hot pan with melted butter and pour half of mixture into pan, do not stir
- top mixture with half of cheese and diced peppers
- pour rest of mixture over cheese
- top mixture in pan with the rest of the cheese
- bake for 40 minutes
Notes
Add 1/2 cup sugar if a sweeter cake is desired