- 3 cups freshly cooked white rice
- 3 large eggs, beaten
- 2 cups buttermilk
- 1 1/2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1 cup shredded Cheddar cheese
- 1 (5.5 ounce) can chopped green chilies
- 1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
- Heat oven to 350 degrees F.
- Butter a 3-1/2 quart casserole dish; set aside.
- In a large bowl, stir together the cooked rice, eggs, buttermilk, cornmeal, baking soda, cheese and green chilies.
- Slightly smash sweet potatoes and add to rice mixture, stirring well to combine. Transfer to prepared dish and bake for 45-50 minutes.
04/12/2018
recipepes.com
Sweet Potato Spoon Bread, recipe
PT15M
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5
455 calories
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