Mexican Spoon Bread
Vegetarian and gluten free, this is a never-fail recipe that always gets rave reviews. It is also unusual enough that it always gets attention. I make this with mild or half mild and half medium hot. When tried it with all medium hot, the heat overpowered the flavor.
Ingredients
1 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup milk
1/3 cup vegetable oil
2 eggs, beaten
1 15-ounce can cream-style corn
1/2 cup green chiles (canned or fresh roasted), mild or 1/2 mild and 1/2 hot*
1 1/2 cups grated Monterey Jack cheese
Directions
Mix cornmeal, salt and soda. Blend milk and chiles in a blender. Pour milk/chile mixture and oil in with dry ingredients and mix. Add eggs, corn and cheese and mix well. Pour into 9 X 9 square baking pan and bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. This is a fabulous pot-luck dish.
Variation: Mexican Spoon Muffins
Pour the mixture into greased teflon muffin tins (I use miniature.) and bake for 15 minutes at 350 degrees. These make a great appetizer.