MEXICAN SPOON BREAD
1 (1 lb.) can cream style corn
3/4 c. milk
1/3 c. melted shortening
2 eggs, slightly beaten
1 c. cornmeal
1/2 tsp. soda
1 tsp. salt
1 (4 oz.) can green chiles, chopped
1 1/2 c. shredded Cheddar cheese
Mix all ingredients except chiles and cheese in order given above (wet ones first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan and spread with peeled green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes in a hot 400 degree oven. Remove from oven and let it cool just enough to set a little before cutting into serving pieces. Serves 8.