University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Mexican Spoon Bread
Total : 45 min Prep : 10 min

Ingredients:

  • 1 10-ounce can cream-style corn
  • ¾ cup fat-free milk
  • ¼ cup melted margarine
  • 2 eggs
  • 1 cup corn meal
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 4-ounce can chopped green chilies
  • 1 cup grated cheddar cheese, sharp
  • 8 ounces light sour cream
  • Non-stick baking spray

Directions:

  1. Preheat oven to 400°F.
  2. Spray 9-inch pan with nonstick spray.
  3. Mix corn, milk, margarine, eggs, corn meal, baking soda, salt, and parsley.
  4. Pour ½ of mixture in pan and sprinkle with ½ cup cheese. Add chilies then smooth sour cream over mixture.
  5. Pour remaining mixture then sprinkle with remaining cheese.
  6. Bake for 35 minutes.
Exchange: 1 starch, 1 milk, 3 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 ¾-cup servings
 Amount Per Serving
 Calories 256      Calories from Fat 130
% Daily Value 
22%0% Total Fat 14g0g
26%0% Cholesterol   78mg0mg
31%0% Sodium   742mg0mg
8%0% Total Carbohydrate   24g0g
8%0%   Dietary Fiber   2g0g
0%   Sugars   0g
18%0% Protein   9g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: