Mexican Spoon Bread

Name: Mexican Spoon Bread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 118 milliliters butter, softened; 355 milliliters frozen whole-kernel corn, thawed; 59 milliliters cornmeal; 2 Tbsps heavy whipping cream; 79 milliliters masa harina; 79 milliliters SPLENDA® No Calorie Sweetener, Granulated; 0 teaspoons salt; 59 milliliters water

Mexican Spoon Bread requires roughly 1 hour and 15 minutes from start to finish. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 204 calories, 2g of protein, and 14g of fat per serving. This recipe serves 8. 8 people found this recipe to be tasty and satisfying. A mixture of water, heavy whipping cream, cornmeal, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a medium bowl beat butter until it is creamy.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the Mexican corn flour and water and beat until well mixed.

Ingredients you will need

Corn Flour

Water

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

Ingredients you will need

Butter

Corn

Equipment you will use

Food Processor

In a separate bowl, mix cornmeal, SPLENDA® Granulated Sweetener, cream, salt, and baking powder.

Ingredients you will need

Baking Powder

Sweetener

Cornmeal

Splenda

Cream

Salt

Equipment you will use

Bowl

Add to corn flour mixture and stir to combine.

Ingredients you will need

Corn Flour

Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Pan

Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Ingredients you will need

Water

Equipment you will use

Baking Pan

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.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Oven

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

baking powder 118milliliters

butter, softened 355milliliters

frozen whole-kernel corn, thawed 59milliliters

cornmeal 2Tbsps

heavy whipping cream 79milliliters

masa harina 79milliliters

SPLENDA® No Calorie Sweetener, Granulated 0teaspoons

salt 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.