Head south from the comfort of your kitchen with this Tex-Mex Spoon Bread recipe. Cumin, cheese and corn muffin mix combine for greatness in this dish.
What You Need
Original recipe yields 10 servings
1 pkg. (8-1/2 oz.) corn muffin mix
1/3 cup milk
1 egg, lightly beaten
2 Tbsp. GREY POUPON Dijon Mustard
2 tsp. ground cumin
1 can (8.75 oz.) corn, drained
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese, divided
Add To Shopping List
Let's Make It
Heat oven to 400°F.
Mix first 5 ingredients in large bowl until blended. Stir in corn and 3/4 cup cheese.
Pour mixture into 9-inch pie plate sprayed with cooking spray. Top with remaining cheese.
Bake 20 to 25 min. or until lightly browned.
Prepare using your favorite KRAFT 2% Milk Shredded Cheese.
Stir 2 Tbsp. chopped fresh cilantro or parsley into muffin mixture before baking.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.