Mexican Spoon Bread - cooking recipe

Ingredients

1 c. yellow cornmeal
2 c. cold milk
2 tsp. salt
3 tsp. sugar
1 Tbsp. butter
1 Tbsp. baking powder
1 can creamed corn
1 small can diced Ortega chilies, mashed with fork
1 c. Cheddar cheese, shredded
3 eggs, well beaten
minced onion (if desired)

Preparation

Dissolve cornmeal in milk in a saucepan.
Stir over heat to scalding point.
Simmer until thickened.
Add salt, stir in sugar, butter, corn, chilies and cheese.
Allow to cool a few minutes. Add eggs and baking powder.
Pour into greased two-quart casserole.
Bake at 350\u00b0 for 45 minutes, until top is puffy and brown, approximately 10 servings.