MEXICAN SPOON BREAD

MEXICAN SPOON BREAD MEXICAN SPOON BREAD

From:Lil_Rosie (*~Rosemary Hayton~*)

1 can (1lb.) cream style corn

three fourths cup milk

one third cup salad oil or melted shortening

2 eggs slightly beaten

1 cup cornmeal

1 can (4 oz.) California green chiles, seeded and chopped

1 one half cups shredded Cheddar Cheese

Mix all ingredients except chiles and cheese in order given above (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 degree oven.
Cool just enough to et a little before cutting into serving size pieces.
Serves 8-10