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Sunday, September 30, 2007

Janet Groene's Mexi-tucky Spoon Bread

Janet Groene’s Mexi-tucky Spoon Bread
Add a sombrero kick to one of Kentucky’s favorite dishes. This is substantial enough to make a vegetarian main dish, although it’s usually served as a side dish. If you don’t have an oven in your RV and need stovetop baking directions, e-mail me,

15-ounce can cream-style corn
2 cups milk
1/4 cup liquid margarine
1 cup yellow cornmeal
3 eggs, lightly beaten
1 teaspoon each baking powder, salt
6-ounce package grated yellow cheese
4.5-ounce can diced green chiles, drained

Grease an 8- or 9-inch baking pan and preheat oven to 350 degrees. Stir together corn, milk, margarine, cornmeal, eggs, baking powder and salt. Fold in cheese and chiles. Pour batter into the pan and bake 1 hour, then let stand 5 minutes. Serve with a spoon.
For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to

Visit Janet in person at

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