Mexican Spoon Bread - cooking recipe

Ingredients

1 c. yellow corn meal
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. vegetable oil
2 eggs, beaten
1 (17 oz.) can cream-style corn
1 (4 oz.) can chopped green chilies
1 1/2 c. grated Monterey Jack cheese (6 oz.)

Preparation

Mix cornmeal, salt and soda.
Stir in milk and oil; mix well. Add eggs and corn, mixing well.
Spoon half of the mixture into a greased 9 x 9-inch baking pan. Sprinkle half of the chilies on top, then half of the cheese.
Repeat layers, ending with cheese.