Mom made this for many of the parties they hosted. It's made to be eaten with a fork(or spoon)!

MEXICAN SPOON BREAD

For the Spoon Bread:
1 can (1 lb.) cream-style corn
1 cup corn meal
1/3 cup melted shortening
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon baking soda
1 can (4 oz) green chilies, drained and chopped
1 1/2 cups shredded Cheddar cheese

For the Spoon Bread Sauce:
1 can (1lb, 12 oz) tomatoes
1 can (8 oz)tomato sauce
1/4 cup chopped green chilies
1 teaspoon salt
dash of pepper
1/2 teaspoon oregano
1/2 teaspoon vegetable oil

For the Spoon Bread:
Preheat oven to 400 degrees F.Combine corn, corn meal, melted shortening,eggs,salt and soda. Mix well. Pour half the batter into a greased 9x9x2-inch pan. Sprinkle with chilies and half the cheese. Pour on remaining batter. Sprinkle with remaining cheese. Bake for 45 minutes. Cool 10 minutes before cutting into serving pieces. Serve with Spoon Bread Sauce

For the Spoon Bread Sauce:
Combine all ingredients; mix well. Heat thoroughly.