Mexican Spoon Bread

A creamy cornbread-like side dish enriched with evaporated milk and
flavored with vegetable bouillon. Black beans, cheddar cheese and jalapenos
make this fancy enough to serve on special occasions. Great with grilled pork
chops,a fresh green salad and cold Nestea.

Preparation time: 10 mins
Cooking time: 40 mins

2 1/2 cups water
1 cup Yellow Corn Meal
3 Vegetable Bouillon Cubes
1 can (15-oz.) black beans, rinsed and drained
1 1/2 cups shredded cheddar cheese
1 cup Evaporated Milk
4 eggs, beaten
2 tablespoons or more Diced Jalapenos
2 tablespoons butter or margarine

Preheat oven to 400 F. Grease 13 x 9-inch baking dish. Cook water, corn
meal and bouillon in large saucepan, stirring frequently, until mixture
comes to a boil and bouillon is dissolved. Boil, stirring constantly, for
1 minute. Remove from heat. Add beans, cheese, evaporated milk, eggs,
jalapenos and butter; stir until blended. Pour into prepared dish. Bake
for 25 to 30 minutes or until knife inserted in center comes out clean.
Top with salsa, sour cream, olives and cilantro before serving, if
desired.

Toppings: Thick & Chunky Salsa, sour cream, sliced ripe olives, chopped
cilantro.

Jenn Mom2sam &Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/