Mexican Spoon Bread
Continuing in the theme of recipes from Simple and Delicious, this one comes from the Jan/Feb 2010 issue (pg. 47). It’s one where their test kitchen cut down the fat and calories. According to them, it makes 6 3/4 cup servings at 329 calories and 16 grams of fat. The end results were…well, I’m sorry to say, incredibly bland. I used mild cheddar, as that’s what I had on hand, and you couldn’t taste it at all. I think this could be vastly improved by the addition of some sauteed poblano peppers, and definitely the sharp cheddar cheese, or perhaps pepper jack. The concept is not bad, but I think I prefer the classic Mexican cornbread my mom makes with the blue box mix and a can of rotel.
- 3 eggs
- 1 cup (8 oz.) reduced fat sour cream
- 3/4 cup fat free milk
- 1 11 oz. can of Mexicorn, drained
- 1 cup yellow cornmeal
- 3/4 cup shredded sharp cheddar cheese
- 1 small onion, minced
- 3 Tablespoon butter, melted
- 1 tsp. baking powder
- 1/4 tsp salt
- Preheat oven to 400 degrees.
- In a large bowl, whisk the eggs, sour cream and milk until smooth.
- Stir in the remaining ingredients.
- Pour into a 2 quart baking dish, coated with cooking spray.
- Bake uncovered for 50-60 minutes or until a knife inserted near the center comes out clean.
- Serve immediately.