New Mexico Spoon Bread

Course : Breads
Serves: 1
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1 can cream-style corn
3/4 cup milk
1/3 cup melted shortening
1 1/2 cups cornmeal
2 large eggs -- slightly beaten
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 1/2 cups grated cheese
4 ounces green chilies, seeded and deveined

Preparation / Directions:

Mix all ingredients. Pour the batter into a greased cast iron skillet. Bake at 400F in oven for 45 minutes; cool slightly, slice like a pie, and serve. For those who don't want or have the time to prepare from scratch, I have had excellent results by using 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stirring in the cream corn, green chile, and cheese just before pouring it into the skillet. Use the same oven temp and cooking time as described above ( the time indicated on the package needs to be increased because of the added ingredients

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