Happy Friday, friends.
I’m beyond excited that Friday is finally here. Since I work in retail, the majority of Fridays aren’t very exciting for me because I work a lot of Saturdays. But this is my weekend off, likely one of the last until after the first of the year. Oh how I hate you, Christmas shopping season.
Speaking of Christmas…
In my family, we love love Mexican food. On more than one occasion we have opted for a Mexican feast on Thanksgiving or Christmas instead of the traditional turkey/ham thing. That’s how much we love our Mexican food. So I came up with this recipe to go along with Dad’s famous enchiladas and guacamole.
For those of you from the four state area, this tastes like Del Rio’s spoon bread. You know that teeny, tiny little spoon full they give you with your meal? Yeah that stuff.
Makes: 4 (big) servings Points+: 4 per serving
- 3 eggs, separated
- 1 box Jiffy corn muffin mix
- 1/2 c. splenda (or sugar)
- 1 can (14 oz.) cream-style corn
- 1/2 c. skim milk
In a large mixing bowl, beat the egg whites until stiff peaks form; set aside. In another bowl beat the egg yolks, combine remaining ingredients: fold in egg whites.
Pour into a greased 13×9 in. pan. Bake at 350 degrees F for 30-40 minutes or until light golden brown. Dig in.
- Don’t skip beating the egg whites, it doesn’t seem very important but it is.
- Sometimes I’ll add in about 1/4 to 1/2 a cup of flour, depending on how well the mixture is coming together. It will be fairly thin, but you don’t want it to be soupy.
I know it looks like cornbread but trust me, it isn’t. It should be very light and fluffy, enough so to eat it with a spoon (hence the name).
Have a lovely Friday!
Are you a Mexican food freak like me(please tell me I’m not alone on this one)?
Does your family swap out the traditional holiday meals?