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May 2018

Mexican Recipes

Eggs Recipes

Linda's Whole Wheat ZucchiniBanana Bread

Linda's Whole Wheat ZucchiniBanana Bread Recipe
2 Eggs 1 c Applesauce 2 ts Vanilla 1 1/2 c Sugar 2 c Grated Zucchini 1 sm Mashed Banana (Sof...

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Mexican Spoon Bread Recipe

Mexican Spoon Bread recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Spoon Bread recipe  PDF


1.00 lb Can cream style corn
0.75 c Milk
0.33 c Melted butter, bacon fat, or
chicken fat 3.00 lg Eggs
1.00 c Coarsely ground cornmeal
0.50 ts Soda
1.00 ts Salt
1.00 c Grated Cheddar, Jack, or
Mozzarella cheese 1.00 md Onion, minced and sauteed
(optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mi ture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. From: A World of Breads by Dolores Casella Shared By: Pat Stockett

Mexican Spoon Bread recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
534 people have voted
Last Reviewed on 2018-05-25



Friday, May 25 2018 Download & Print Mexican Spoon Bread recipe  PDF   Mexican recipes RSS   New

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Auntie Lin's Killer Strawberry Shortcake
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Bisquick drop biscuits French vanilla ice cream Fresh sliced strawberries Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint of heart Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries ...

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