Chile Corn Spoon Bread Recipe

Name: Chile Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. water; 1 1/2 c. skim milk; 2 c. yellow cornmeal; 1/4 c. sugar; 2 tsp. baking powder; 1 tsp. garlic powder; 1/2 tsp. ground black pepper; 1 (8 oz.) carton Egg Beaters real egg product; 1 c. canned or frozen corn; 1 (4 oz.) can diced green chilies, drained; 1 c. shredded reduced-fat Cheddar

Servings: persons

2 c. water
1 1/2 c. skim milk
2 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 (8 oz.) carton Egg Beaters real egg product
1 c. canned or frozen corn
1 (4 oz.) can diced green chilies, drained
1 c. shredded reduced-fat Cheddar

1
In large saucepan over medium-high heat, heat water and milk almost to a boil.
2
Remove from heat.
3
Using a whisk, slowly stir in cornmeal, sugar, baking powder, garlic powder and black pepper until smooth.
4
Blend in remaining ingredients.
5
Spoon into lightly greased 2-quart souffle or baking dish.
6
Bake at 375u00b0 for 35 to 40 minutes or until puffed
7
and golden brown.
8
Let stand 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. water, 1 1/2 c. skim milk, 2 c. yellow cornmeal, 1/4 c. sugar, and more.

Yes, Chile Corn Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile Corn Spoon Bread

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