Mexican Spoon Bread(Yield: 8 To 10 Servings) - cooking recipe

Ingredients

1 (16 oz.) can cream-style corn
3/4 c. milk
1/3 c. vegetable oil
2 eggs, slightly beaten
1 c. corn meal
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. shredded Cheddar and/or Jack cheese
1 (4 oz.) can diced green chiles

Preparation

Mix together corn, milk, oil and eggs.
Add corn meal, baking soda and salt.
Pour half the batter into a greased 9 x 9-inch baking pan or similar size baking dish.
Sprinkle with green chiles and half of the cheese.
Spread remaining batter on top and sprinkle with remaining cheese.
Bake 45 minutes at 400\u00b0.
Cool just enough to set, 5 to 10 minutes.
Cut into serving size squares or spoon out.