FIESTA SPOON BREAD
FIESTA SPOON BREAD

FIESTA SPOON BREAD

Yield
18 portions
Ingredients: Measure:
1 (28 oz) can
Cream-style corn
2 (14.7 oz) cans
Corn niblets, drained
1 (15 oz) can
Heavy cream
3/4 cup
Butter, melted
1/2 cup
Eggs, large, beaten
4 ea
Cornmeal
2 cups
Baking soda
1 tsp
Salt
1 tsp
Cheddar/Jack cheese, shredded
2 cups
Cilantro, chopped
1/2 cup

Directions

  1. Preheat oven to 375°F. Lightly oil two 9-inch round pans.

  2. In a large bowl, combine the Ro*Tel Diced Tomatoes & Green Chilies, creamed corn, corn niblets, cream and butter. Whisk mixture until well blended. Add the eggs, one at a time, until combined. Stir in the cornmeal, baking soda, salt, cheese and cilantro until combined.

  3. Fill prepared pans ¾ full with the batter. Bake for 40 minutes or until center of bread is firm and a thermometer reaches 165°F.

  4. Serve warm.

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