MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Mexican Spoon Bread
  Categories: Breads, Cheese
       Yield: 6 Servings
    1.00 lb Can cream-style corn
    0.75 c  Milk
    0.33 c  Melted butter, bacon fat, or
            -chicken fat
    3.00 lg Eggs
    1.00 c  Coarsely ground cornmeal
    0.50 ts Soda
    1.00 ts Salt
    1.00 c  Grated Cheddar, Jack, or
            -Mozzarella cheese
    1.00 md Onion, minced and sauteed
   Combine the cream style corn, the milk, melted butter or fat, and the
   eggs in a large bowl.  Blend thoroughly. Stir together the cornmeal,
   soda and salt to blend, and then stir into the liquid mixture,
   blending thoroughly. Pour half the batter into a buttered 9 inch
   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 oven for 45 minutes, or until browned
   and done. Cool slightly before cutting.
   From: A World of Breads by Dolores Casella Shared By: Pat Stockett