Recipe: Spoonbread (using cream-style corn, jalapenos, and Cheddar)

Spoonbread (using cream-style corn, jalapenos, and Cheddar)
rec.food.cooking/Wilkinson (1998)

2 cups milk
1 cup cornmeal
4 tbsp margarine or butter, melted
2 tsp baking powder
1 tbsp sugar
1/2 teaspoon salt
4 eggs, beaten
1 can cream style corn
3 scallions (green onions), sliced
2 jalapenos, chopped
2 cups Monterey Jack or Sharp Cheddar cheese, shredded

Preheat oven to 350 degrees.

Combine milk, cornmeal, margarine, baking powder, sugar, salt and beaten eggs. Mix well; add corn, scallions, jalapenos and shredded cheese; stir well.

Pour into a greased 2-3 quart baking dish; bake 30 minutes, or until done.

Notes: If I have green chiles or pimentos, I will add them to the recipe, if I have a little sour cream, I throw some of that in, too.