Mexican Spoon Bread
Submitted by BebaC
Creamy, cheesy and moist corn bread with chunks of sweet corn and caramelized onion. Serve these delicious corn bread with a bowl of warm stew or just having it directly is a pure enjoyment.
YIELD
16 servingsPREP
15 minCOOK
45 minREADY
1 hrsIngredients
Directions
Caramelize the onion:
Cook the onions in a large nonstick skillet with a tablespoon of oil, until become brown and caramelized, about 15 minutes.
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Make the batter:
Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly.
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Stir together the cornmeal, baking soda and salt to blend, and then stir into the liquid mixture, blending thoroughly.
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Assemble the dish:
Pour half the batter into a buttered 9 inch square pan. Spread with half of the grated cheese and half of the onion.
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Cover with the remaining batter, and sprinkle with the remaining onion and cheese.
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Bake in a 400℉ (200℃). oven for 45 minutes, or until browned and done.
Cool slightly before cutting. Serve warm.
