Mexican Spoon Bread Recipe is a very moist, soft bread. I have had this recipe several years. My whole family loves it, and I make it for them often. From Jo K. Feazell, Worthham, Texas

Ingredients:
1⁄2 teaspoon baking soda
3⁄4 cup milk
1 cup cornmeal
1⁄3 cup vegetable oil
2 eggs, beaten
One 15- ounce can cream- style corn
1 teaspoon salt
1 cup chopped green onions
1 to 2 ounces chopped pimientos
4 jalapeño chiles, seeded and chopped
11⁄2 cups shredded Cheddar
2 tablespoons bacon drippings or vegetable oil

Method:
1. Preheat the oven to 400°F.

2. Dissolve the baking soda in the milk in a small bowl. Combine the cornmeal, oil, and eggs in a large mixing bowl.

3. Stir in the corn, milk mixture, and salt. Add the green onions, pimientos, jalapeños, and Cheddar; mix well.

4. Heat the bacon drippings in a large cast- iron skillet. Pour in the batter.

5. Bake for 45 minutes to 1 hour until golden brown.

Mexican Spoon Bread Recipe