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Mexican spoon bread

Yield: 6 Servings

Ingredients:

• 1 lb Can cream-style corn
• 3/4 c Milk
• 1/3 c Melted butter bacon fat or -chicken fat
• 3 lg Eggs
• 1 c Coarsely ground cornmeal
• 1/2 ts Soda
• 1 ts Salt
• 1 c Grated Cheddar Jack or -Mozzarella cheese
• 1 md Onion

Instructions:

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

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