Cheese Spoon Bread

[cjs]

Here's another one I tried last month, but it got buried. I made it again last nite to have with Turkey White Bean Chili - this spoon bread has become a real family favorite in a short time!


* Exported from MasterCook *

Cheesy Spoon Bread
Recipe By: Discuss Cooking forum, 11/06

Part One:
1 can green chilies -- (4 oz.) chopped
1 1/2 C shredded cheddar cheese
Part Two (Ingredients):
1 can cream style corn
3/4 cup milk
2 eggs
1/3 cup cooking oil
Part Three (Ingredients):
1 1/4 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt

Method:
Take out seeds and veins from green chilies if using whole ones and chop. Otherwise, just use chopped ones.

Mix together all ingredients in Part #2. - set aside.

Mix together all ingredients in Part #3. - set aside.

Butter a 9 x 9 baking pan. Mix #2 and #3 together. Pour 1/2 of the batter into pan. Sprinkle 1/2 of cheese and all of chilies on top of this layer. Pour rest of batter on top of this and then top with remaining cheese.

Bake in 400 degree oven for 30 minutes. Cool a bit and serve.

For spicier cornbread add jalapeno peppers, Tobasco or cayenne for a bite. My new favorite hot sauce is Chilula - it has a round wooden cap - if you can find it try it - heat with flavor.

Description:
"I add one half a Jalepeno, seeds, membrane and all to the cheese and chilies."

[Half_Baked]

right into the MC! Thanks Jean.

[Mare749]

Yum! Thanks Jean!

[Lorraine]

Thanks, Jean. Printed and placed in the "Take" folder.

[dollop]

DH and I love spoon bread...will make this for sure!

[Roxanne 21]

Question please---what type of chili is the one you use that is canned?? and the size of the can??

The last spoon bread I made was a disaster and sort of put that on my never to try again list---this sounds doable and good--Thanx Jean

[cjs]

Roxanne, we have a brand here called "Ortega Chilis" they are just a mild pepper - I use the 4 oz. can size. But there is no reason you couldn't just roast two fairly mild peppers (or hot of your choice) for a substitution.

I don't know what it is about this recipe, but Roy will sneak into the refrig. for a bite or two of this...I like it, but not as much as he does. AND, it's wonderful with a little drizzle of honey over it when it's just out of the oven hot!

[Roxanne 21]

Thank ya, Ma'am--I will try the roasted pepper option--

[Lorraine]

"Ortega Chilis"

That's the brand I get also. I also use them in guacomole.