Mexican Spoon Bread

1.00 lb Can cream-style corn

0.75 c Milk

0.33 c Melted butter, bacon fat, or

-chicken fat 3.00 lg Eggs

1.00 c Coarsely ground cornmeal

0.50 ts Soda

1.00 ts Salt

1.00 c Grated Cheddar, Jack, or

-Mozzarella cheese 1.00 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