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% Total Fat 14g
26% Cholesterol   78mg
31% Sodium   742mg
8% Total Carbohydrate   24g
8%   Dietary Fiber   2g
0%   Sugars   0g
18% Protein   9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: