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Mexican Spoon Bread

  • 2 large eggs, slightly beaten
  • 1 cup(s) Milk
  • 1 1/2 cup(s) Corn meal, probably with the flour
  • 1/2 teaspoon(s) Soda
  • 1/2 teaspoon(s) Salt
  • 1 can(s) Creamed corn
  • 1/2 cup(s) Butter, melted
  • 1/2 cup(s) Sugar


  1. Break eggs into large bowl and beat slightly, add milk, stir in cornmeal, soda and salt, add creamed corn, butter and sugar. Mix all together until all ingredients are combined.
  2. Prepare 9×13 baking dish or a cast iron skillet, grease with butter and sprinkle bottom with corn meal for easy removal.
    Bake 450 for 30 minutes.

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