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LOCATION: Recipes >> Breads Quick >> Spoon 04

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New Mexico Spoonbread

16-ounce can cream style corn
3/4 cup milk
1/3 cup melted butter
1 1/2 cups cornmeal
2 eggs
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup chopped green chile
1 1/2 cups grated sharp cheddar cheese

Mix all ingredients together except chile and cheese. Pour half
the batter into a greased 9x9 inch pan, then sprinkle the batter
with half of the chile and half of the cheese. Add the remaining
batter and top with the other half of chile and cheese. Bake at
400 degrees for 45 minutes.

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