This corn spoon bread variation add green chilies and cheese to the tradition recipe. Green chile spoon bread is the perfect side dish for many Mexican dishes.
Ingredients:
2 pkg. Jiffy corn muffin mix
2 cans cream style corn
1 can (4 oz) chopped green chilies
1 pint low fat sour cream
4 eggs
1 cup grated cheese (cheddar or pepper jack)
Directions:
Preheat oven to 350 degrees F. Coat 9x13 glass baking pan with non-stick spray.
Beat eggs in a separate bowl. Then add all ingredients into a large mixing bowl. Combine well. Pour into prepared baking pan. Sprinkle cheese on top.
Bake at 350 degrees F for 35-40 minutes, or until middle is slightly loose and top is golden brown. Serve hot.
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