Halgrimson: Bread withstands test of time
Years ago when my parents went to Green Valley, Ariz., for the winter, my visits to them were always filled with good food.
I copied the recipe onto a card and brought it home, and I’m still making it. The card, which sits in front of the A section so it’s readily available, is somewhat the worse for the wear.
The only change I’ve made to the recipe is that I use olive oil rather than plain vegetable oil. And sometimes I use Jack cheese rather than cheddar, which the original recipe called for.
The bread is a tasty accompaniment to grilled meat, fish or fowl, or even with a side of refried beans as a simple supper. It’s also a good dish to take to a potluck supper. I don’t know if it freezes well, because when I make it, it disappears too fast.
Mexican Spoon Bread
1 can (15 ounces) creamed corn
¾ cup milk
1/3 cup oil
2 eggs, slightly beaten
1 cup cornmeal
½ teaspoon soda
1 teaspoon salt
1½ cups grated cheese
1 can (4.5 ounces) chopped green chilies
Mix creamed corn, milk, oil, eggs, cornmeal, soda and salt together.
Pour half the batter into a greased 9-by-9-inch pan. Spread chiles and half of the cheese over batter, add remaining batter and sprinkle remaining cheese over the top.
Bake at 425 degrees for 45 minutes or until a toothpick inserted in the bread comes out clean. Set pan on a rack to cool and cut into 9 squares.
Recipe may be doubled, and you’ll wish you had if you don’t.