Mexican Spoonbread |
Ingredients:
|
| 1 | cup | yellow cornmeal |
| 1/2 | tsp | soda |
| 1 | pound | can of creamed corn |
| 2/4 | c | milk |
| 1/3 | c | melted butter |
| 3 | large | eggs |
|  |
Method: |
| Whisk up the dry ingreds. In a bowl mix up the wet ingreds, then combine the wet & dry ingreds. |
| Put in a nicely buttered skillet or glass baking dish. Bake at 400 degrees for 45 minutes. |
| Now, you notice I don't use the cheese and onion called for in most recipes. |
| Cheese makes it taste good but lordy lordy lordy does it ever add calories. |
| Between the corn, butter & eggs, it is already loaded with calories, so I think that's enough! |
| (from Dolores Casella THE WORLD OF BREADS) |
| Provided by {anne} |
