Recipe - Mexican Spoon Bread

1 pound Can creamstyle corn
Three fourths cup Milk
1/3 cup Melted butter, bacon fat, or
chicken fat
3 lg Eggs
1 cup Coarsely ground cornmeal
One half teaspoon Soda
1 teaspoon Salt
1 cup Grated Cheddar, Jack, or
Mozzarella cheese
1 md Onion, minced and sauteed
(optional)

Combine the cream style corn, the milk, melted butter or fat, and the eggs
in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and
salt to blend, and then stir into the liquid mixture, blending thoroughly.
Pour half the batter into a buttered 9 inch square pan. Spread with the
grated cheese, and the onion if used. Cover with the remaining batter, and
if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45
minutes, or until browned and done. Cool slightly before cutting.

From: A World of Breads by Dolores Casella Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini