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Sunny's Tex-Mex Spoonbread

Sunny Anderson
  • 80 minutes
  • Serves 8 to 10

INGREDIENTS

7 oz

Mexican chorizo

3/4 cup

Corn, canned or frozen fresh kernels

1 clove

Garlic

2

Scallions

1/2 cup

Tomatoes and green chiles, canned

1/2 cup

Vidalia or sweet onion

3

Eggs, large

3/4 cup

Cornmeal

2 tbsp

Butter, unsalted

1 cup

Buttermilk

1 cup

Cheddar

2 cups

Milk

1 cup

Mozzarella