New Mexico Spoon Bread("The Best From New Mexico Kitchens" Cookbook) - cooking recipe

Ingredients

1 (No. 300) can cream-style corn
3/4 c. milk
1/3 c. melted shortening
1 1/2 c. cornmeal
2 eggs, slightly beaten
1/2 tsp. soda
1 tsp. baking powder
1 tsp. salt
1 tsp. sugar (optional)
1 (4 oz.) can chopped green chile
1 1/2 c. grated Cheddar cheese

Preparation

Mix all ingredients except chile and cheese.
Pour half the batter in greased 9 x 9-inch pan; sprinkle with half the cheese and chile.
Add remaining batter and top with cheese and chile. Bake at 400\u00b0 for 45 minutes.