MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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 corn meal
    1/2 ts Soda
      1 ts Salt
      1 c  Cheddar, Jack, or Mozzarella;
           - grated
      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 corn
  meal, soda, and salt to blend, and then stir into the liquid
  mixture, blending thoroughly. Pour half the batter into a buttered
  9" 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°F oven for 45 minutes, or until
  browned and done. Cool slightly before cutting.
  
  From: A World of Breads by Dolores Casella

  Posted by: Pat Stockett
 
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