MEXICAN SPOON BREAD

1 (1 lb) can cream-style corn
3/4 cup milk
1/3 cup melted butter, bacon fat, or chicken fat
3 large eggs
1 cup coarsely ground cornmeal
1/2 tsp baking soda
1 tsp salt
1 cup grated cheddar, Jack, or mozzarella cheese
1 medium onion, minced and sauteed (optional)

Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Mix thoroughly; set aside.

Stir together the cornmeal, baking 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 degree F oven for 45 minutes, or until browned and done. Cool slightly before cutting.

Makes 6 servings
Source: A World of Breads by Dolores Casella

Category:  Breads, Assorted
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