• 1 16 oz. can cream-style corn
• 1 small onion, chopped
• 2 eggs, beaten
• 1/3 cup melted shortening
• 2 tsp. baking soda
• ½ tsp. salt
• 1 Tbls. chili powder
• 1 cup cornmeal, yellow or white
• 1 4-oz. can Green Chilies, chopped
• 1-1/2 cups shredded cheddar cheese
• 8” to 9” iron skillet (mine is square)

Use cheese strips or dollops on top if desired

Heat oven to 400 degrees. If skillet is not seasoned well, use non-stick spray on bottom and insides. Set aside. Combine first eight ingredients. Mix well. Pour half the batter into the skillet and top with green chilies. Add half the shredded cheese. Pour on remaining batter. Sprinkle with rest of cheese. Bake approximately 35 minutes or until a toothpick inserted in the middle comes out clean. Transfer skillet to a rack. Cut and serve warm with beans and/or salsa, or eat it by itself. Wrap up leftover bread in foil when cool. Delicious leftover by itself or with accompaniments.

Comment: Very rich – butter sparingly.
Comment: Mexican Spoon Bread with homemade pinto beans and bean juice on the top is delish! – Jodi Lea Stewart
Comment: Photography by Elizabeth Cerza.

 
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