Some days, you’re just hankering for a spicy, gooey spoonful of comfort. This week, we found it in “Colorado Cache,” the classic collection of recipes assembled by the Junior League of Denver Inc. in 1978. Though the Junior League has issued three collections since, many home cooks still swear by the original for its simple but delicious recipes.
Mexican Spoon Bread
This recipe asks for the spoon bread to be baked in a square pan, but it also works in an ovenproof bowl. Serves 9.
Ingredients
- 1 cup yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 eggs, beaten
- 1 17-ounce can cream-style corn
- 1 4-ounce can chopped, mild green chiles
- 1 1/2 cups grated Monterey Jack cheese
Directions
Mix cornmeal, salt and soda. Stir in milk and oil, and mix well. Add eggs and corn and mix well. Spoon half of the mixture into a greased 9-by-9-inch baking pan. Sprinkle half of the chiles on top, then half of the cheese. Repeat layers, ending with cheese. Bake uncovered at 350 degrees for 45 minutes, or until a wooden pick inserted in the center comes out clean. This should be spooned from the pan and eaten with a fork. It may be served as a substitute for potatoes with any kind of meat or poultry.
