”]It was a great day for an orchid tour and picnic. If you were one of the fortunates who sampled the great food at Cindy’s house last Sunday, July 18, you’ll remember that delicious Mexican Spoonbread brought by our President Beth Martin.
Beth has kindly offered to share her recipe — a family one that her mother used to make. In addition to the recipe below, take a look at the photos (the one to the left and the two below) from the picnic, taken as the day’s busy events were winding down.
2 14 ¾ oz. cans cream style corn
1 ½ c. milk
1 C vegetable oil
3 C corn meal
1 teas. salt
2 Tbl. soda
4 4 ½ oz. cans chopped green chiles
2 C. (full) grated colby cheese
Preheat oven to 375° F. Mix all ingredients except green chile and cheese. Pour half into greased 9 X 13 casserole. Cover with green chile and cheese. Spoon rest of batter on top. Bake at 375° F for 35-40 minutes. Makes 12-16 servings. (Editor’s note re: 12-16 servings: Only if the eaters are very tiny.)