Nestle's Mexican Spoon Bread |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. From . Ingredients:
2 1/2 cups water |
1 cup yellow cornmeal |
3 maggi vegetarian vegetable flavor bouillon cubes |
1 (15 ounce) can black beans, rinsed and drained |
1 1/2 cups shredded cheddar cheese |
1 cup nestle carnation evaporated milk |
4 large eggs, beaten |
2 tablespoons diced jalapenos |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. PREHEAT oven to 400°F Grease 13 x 9-inch baking dish.
2. COOK water, corn meal and bouillon in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.
3. ADD beans, cheese, evaporated milk, eggs, jalapeños and butter; stir until blended. Pour into prepared dish.
4. BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, sliced ripe olives and chopped cilantro before serving, if desired.
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