Mexican Spoon Bread
|Cream style corn||1 Pound (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Salad oil/Melted shortening||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , slightly beaten|
|Cornmeal||1 Cup (16 tbs)|
|Green chili||4 Ounce, seeded and chopped (1 Can, California Type)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
Mix all ingredients except chiles and cheese in order given (wet ingredients first, then dry ones).
Pour half of batter into greased 9 by 9-inch square baking pan; sprinkle with green chiles and half the cheese.
Spread remaining batter on top and sprinkle with remaining cheese.
Bake 45 minutes in a 400° oven.