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Mexican Spoon Bread

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      Title: MEXICAN SPOON BREAD
 Categories: Breads, Cheese
      Yield: 6 Servings
 
      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, 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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