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Source: Nestle® Very Best Baking

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 co
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Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
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2 1/2 cup water
1 cup ALBERS® Yellow or White Corn Meal
3 MAGGI® Vegetarian Vegetable Bouillon Cube
1(15 oz.) can black beans
1 1/2 cups Cheddar cheese
1 cup NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, beaten
2 tablespoon ORTEGA® Diced Jalapenos
2 tablespoon 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: ORTEGA Thick & Chunky Salsa, sour cream, sliced ripe olives, chopped cilantro.



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