Mexicorn Spoon Bread
Mexicorn Spoon Bread is an moderately easy dinner. Made with 1/2 c. margarine or butter, melted, 1 (11 oz.) can nacho cheese soup, 1 (8 oz.) carton plain yogurt, 3/4 c. cornmeal and 2 tsp. baking powder, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
In 10-inch skillet or 3-quart casserole, combine margarine, soup and yogurt; blend until smooth.
Stir in cornmeal, baking powder, corn and eggs; blend well.
Bake for 50 to 60 minutes, or until knife inserted near center comes out clean.
Makes 8 (1-cup) servings.
π· Perfect Pairings
Complete your meal with these
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