This sweet Mexican spoon bread was at our ward social last night and it looked like the most interesting cornbread besides my pumpkin cornmeal muffins so I had to give it a try. It reminded me of the little ball of cornbread that used to come on my plate at a Mexican restaurant my family used to frequent when I was a kid. This bread is really sweet and would be a nice compliment to a big platter full of spicy Mexican food.
sweet mexican spoon bread (The Harpers)
1 can creamed corn
3/4 cup evaporated milk
1/4 cup oil
2 eggs, beaten
1 cup corn meal
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 can diced green chiles
1 cup grated Cheddar cheese
Mix ingredients and bake in a greased 8x8 pan at 400 degrees for 45 minutes or less.
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