Ingredients for Mexicali Spoon Bread Casserole
- Ground Beef
- Onion
- Green Pepper
- Garlic
- Tomato Sauce
- 1 cup frozen corn, thawed
- 1/2 teaspoon salt
- Chili Powder
- Pepper
- Sliced Ripe Olives
- 1 1/2 cups milk
- Yellow Cornmeal
- Cheddar Cheese
- 2 large eggs
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How to Make Mexicali Spoon Bread Casserole
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and green chiles.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in the shredded cheddar cheese and corn.
- Pour the batter into the prepared baking dish and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool for 10-15 minutes before serving. Garnish with your favorite toppings, such as sour cream, salsa, or chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
25g
Fat
58g
Carbs
11g
