Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Thursday, May 2, 2013
Corn meal is hard to find here in the south. Wait...let me rephrase that. GOOD corn meal is hard to find here in the south. I prefer Alber's corn meal. It's got a rough gritty texture and isn't ground down to a powder like what is offered in the stores here. I order it online and when I get it, I hoard it. I'm very picky about what I use it for. I made a good choice when I decided to make this recipe from my MIL. This is a very corn-bready type of dish but made oh so good with the addition of cheese and green chilies. Next time you're having Mexican food, try this along with it.
Mexican Spoon Bread
1 15-ounce can cream style corn
1 5-ounce can evaporated milk
1 cup corn meal
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs ~ slightly beaten
1 7-ounce can diced green chilies
1 1/2 cups grated cheese
1/3 cup melted butter
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
Place all ingredients in a large bowl and stir to combine.
Pour into prepared pan and bake for 40 - 45 minutes until golden brown on top.