Chile Corn Spoon Bread
Chile Corn Spoon Bread is an moderately easy dinner. Made with 2 c. water, 1 1/2 c. skim milk, 2 c. yellow cornmeal, 1/4 c. sugar and 2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
In large saucepan over medium-high heat, heat water and milk almost to a boil.
Remove from heat.
Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth.
Blend in remaining ingredients.
Spoon into lightly greased 2-quart soufflé or baking dish.
Bake at 375° for 35 to 40 minutes or until puffed and golden brown.
Let stand 10 minutes before serving.
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