I've only made this once, but I recognize comfort food when I taste it!

Mexican Spoon Bread (AKA Corn pudding) from a Denver Post food column

This recipe calls for a 9 inch square pan but a round one or ovenproof
bowl works well, too.

1 cup yellow cornmeal
1 tsp salt
1/2 tsp baking soda
3/4 cup milk
1/3 c vegetable oil
2 eggs, beaten
1 17 oz. can cream-style corn
1 4 oz. can chopped mild green chiles
1 1/2 cups grated Monterrey Jack or mild cheddar cheese

Preheat oven to 350 degrees.
Mix cornmeal, salt and soda. Stir in milk and oil mix well. Add eggs
and corn, mix well. Spoon half of mixture ion a well-greased pan,
sprinkle with half the chiles then half the cheese. Repeat the layers
ending with cheese. Bake uncovered at 350 degrees 45 minutes until
golden brown and until a wooden pick inserted in the center comes out
clean. This should be spooned from the pan and eaten with a fork.

Note: This has no real "heat". If you want that, use half jalapenos or
other hot chile or add some Cholula, Tapatio, Tabasco, etc. to the batter.

Easily serves 6-8 or more.

But/......... is it really spoonbread? Aren't the eggs separated and
the egg whites beaten, then folded in seperately, for spoonbread? Like
in a souffle?

Still sounde delicious. I'll make this.

Puester wrote:
> I've only made this once, but I recognize comfort food when I taste it!
>
> Mexican Spoon Bread (AKA Corn pudding) from a Denver Post food column
>


Your recipe looks similar to the Mexican Spoon Bread that El
Toritos/Chevy's/Acapulco restaurants use to serve. The version at the
restaurants had the distinct taste of masa harina in it. Here is a
copycat recipe that attempts to duplicate those recipes.

SWEET CORN CAKE

"A Mexican sweet corn cake with a spoon bread consistency."
http://bread.allrecipes.com/az/SweetCornCake.asp

INGREDIENTS:

* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen whole-kernel corn, thawed
* 1/4 cup cornmeal
* 1/3 cup white sugar
* 2 tablespoons heavy whipping cream
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder

DIRECTIONS:

1. In a medium bowl beat butter until it is creamy. Add the Mexican
corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky.
Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking
powder. Add to corn flour mixture and stir to combine. Pour batter into
an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum
foil. Place pan into a 9x13 inch baking dish that is filled a third of
the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50
to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for
easy removal from pan.


Rusty