South of the Border Spoonbread is a little different from traditional spoonbread in that it is a bit firmer, and can be cut into squares, so serving’s easy, but it’s so moist, it can’t be eaten with the fingers like regular cornbread (while its hot); a fork actually works best, especially when it’s slathered with butter or covered in salsa.
1 15 oz. can cream-style corn
3/4 cup milk
1/3 cup butter
1 cup cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 4 oz. can diced mild green chilies
1 1/2 cups grated cheddar jack cheese
- Preheat oven to 400°.
- Spray a 9 x 9" glass casserole dish with non-stick spray.
- Mix all ingredients in a large bowl; pour into the prepared casserole dish.
- Bake 35-45 minutes or until puffed and brown.
- Serve hot with butter or salsa.
Amount Per Serving
Calories 402 Calories from Fat 208
Percent Total Calories From: Fat 52% Protein 14% Carb. 34%
Nutrient Amount per Serving
Total Fat 23 g
Saturated Fat 14 g
Cholesterol 132 mg
Sodium 878 mg
Total Carbohydrate 35 g
Dietary Fiber 1 g
Sugars 0 g
Protein 14 g
Vitamin A 23% Vitamin C 23% Calcium 0% Iron 6%