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October 2018

Mexican Recipes

Barbecue Recipes

Grilled Vegetable SoupEmeril

Grilled Vegetable SoupEmeril Recipe
1/4 pound zucchini, cut into 1/2 inch lengthwise slices 1/4 pound yellow squash, cut into 1/2 inch...

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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
442 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Mexican Spoon Bread recipe  PDF   Mexican recipes RSS   New

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1 cup water 1/2 cup butter 1 cup all purpose flour 1/4 teaspoon salt 4 eggs 1 can Mandarin orange slices well drained 1 cup heavy cream 2 tablespoons powdered sugar sifted Melt butter in water and bring to a boil. Sift flour with salt and add to butter mi ture. Heat, stirring, until mi ture forms a ball. Remove from heat and add eggs, one at a time, beating well between each addition. Put 1/3 of dough into a pastry bag and pipe through largest hole onto greased baking sheet, forming si S shaped pastries, each about 3 inches long. These will form necks an...

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