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Mexican Spoon Bread
1 can cream style corn -- 17 ounces
3/4 cup whole milk
1/2 cup shortening -- melted
2 each eggs -- slightly beaten
1/4 cup onion -- chopped
1 1/4 cups corn meal
3/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1 can green chili pepper -- chopped and drained
2 cups cheddar cheese -- grated
10" Dutch oven, 25-30 minutes cooking time, 15 top & 9 bottom briquettes
Prepare Dutch oven by greasing sides and bottom, then coat lightly with flour. Mix in large bowl: corn, milk, shortening, eggs and onion. Blend corn meal 3/4 cup all purpose flour, salt, baking powder, baking soda, and sugar. Mix in smaller bowl green chili and cheese. Pour half of the batter into the oven. Sprinkle with half of chili and cheese mixture. Add the rest of the batter and top with the remaining chili and cheese mixture. Cover with lid and place over heat. Add top heat. After 20 minutes. Remove oven from bottom heat. Finish baking with top heat only. Cool slightly. Cut into wedges and serve.
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