NEW MEXICAN SPOON BREAD
New Mexican Spoon Bread is one of the most deliciously moist cornbreads you'll ever have. It's made with Hatch Green Chile (which is a staple in New Mexican homes) and cheddar cheese. And we call it "spoon bread" because it's so moist, you'll literally want to eat it with a spoon! This is one of my absolute favorite family recipes and it's easy to make, too. Read on for the recipe.
Calories: 1410kcal
Materials
- 1 Can creamed corn
- 3/4 cup Milk
- 1/3 cup Melted butter or shortening
- 2 Eggs, lightly beaten
- 1 cup Cornmeal
- 1/2 tsp. Baking soda
- 1/2 cup Chopped Hatch green chile
- 1 1/2 cup Shredded cheddar cheese
Instructions
- Preheat oven to 350º.
- Mix all the moist ingredients together in a large bowl, in the order given.
- In a separate bowl, mix together dry ingredients.
- Pour dry ingredients into moist ingredients and mix well to form the batter.
- Grease the baking dish and pour just enough of this batter to form a layer across the bottom of the dish.
- Place chile on top, forming a layer across the batter.
- Layer 1 cup of cheese on top of the chile, reserving half a cup of cheese for later.
- Spoon in remaining batter, covering all the chile and cheese.
- Sprinkle remaining cheese on top and bake in the oven for 30 to 40 minutes, until golden.
- Let sit for 5-10 minutes before cutting, and serve while still warm.
Video
Notes
You’ll also need an 11 x 7-inch baking pan or a 9 x 9 square one.
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