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. It's called "spoon bread" because it's so moist, you'll literally want to eat it with a spoon!
INGREDIENTS
- 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
You’ll also need an 11 x 7 inch baking pan or a 9 x 9 square one.
DIRECTIONS
- Preheat oven to 350º
- Mix all the moist ingredients together in large bowl, in order given.
- In a separate bowl, mix together dry ingredients.
- Pour dry ingredients into moist ingredients and mix well to form the batter.
- Grease 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 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 oven for 30 to 40 minutes, until golden.
- Let sit for 5-10 minutes before cutting, and serve while still warm.
