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South of the Border Spoonbread Recipe

Spoon bread is a traditional southern dish with a texture that is half cornbread and half soufflé. It is dipped onto the plate and buttered, then eaten with a spoon, hence the name “spoonbread.” South of the Border Spoonbread is a variation of traditional southern spoonbread and contains creamed corn, green chilies, and grated cheddar jack cheese. It’s great with grilled meats, fish, or poultry marinated or sprinkled with Mexican seasonings. It’s also good on its own or great with soup or salad. Luckily, it can be put together quickly, and takes very little time to bake. It’s best just out of the oven, but leftovers are also good at room temperature.
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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.

6 Servings


1 15 oz. can cream-style corn
3/4 cup milk
1/3 cup butter
2 eggs
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
  1. Preheat oven to 400°.

  2. Spray a 9 x 9" glass casserole dish with non-stick spray.

  3. Mix all ingredients in a large bowl; pour into the prepared casserole dish.

  4. Bake 35-45 minutes or until puffed and brown.

  5. Serve hot with butter or salsa.



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    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%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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