BSA Troop 31

Nashville, Tennessee

“It is far better for a scout to eat a burnt pancake that he cooked himself
than to eat one perfectly prepared by an adult.”
William W. Stifler , Troop 31 Scoutmaster, 1957-1964 and 1966-1969

“Even the burned parts taste good.”
Hicks Woolwine, Troop 31 Eagle Scout

“I felt I had accomplished a really big goal when I first saw my Tenderfoot
badge. I felt like I was king of the world, that I could do anything.”
Davis Cavallo, Troop 31 Scout

Mexican Spoon Bread

(Serves 8-10)

Ingredients:

1 17-oz. can Cream Style Corn
3/4 cup Whole Milk
1/2 cup Melted Shortening
2 Eggs, slightly beaten
1/4 cup Chopped Onion
1 1/4 cups Corn Meal
3/4 cup All Purpose Flour
1 teaspoon Salt
1/2 teaspoon Soda
1 teaspoon Sugar
1 4-oz. can Green Chili, drained and chopped
2 cups Grated Cheddar Cheese

Directions:

1. Prepare Dutch Oven by greasing sides and bottom, then coating lightly with flour.
2. Mix in a large bowl the following: can cream style corn, whole milk, melted shortening, eggs, and chopped onion.
3. Blend into the mixture: corn meal, flour, salt, soda, and sugar.
4. Mix into a smaller bowl the following: green chili, and grated cheese.
5. Pour 1/2 of the batter into the Dutch Oven. Sprinkle with 1/2 of chili and cheese mixture. Add the rest of the batter and top with the remaining chili and cheese mixture.
6. Cover with lid and place over heat (9 bottom briquettes) and add top heat (15 briquettes).
7. After 20 minutes, remove from bottom heat and continue baking with top heat only.
8. Cool slightly. Cut into wedges and serve warm.