INDIAN SPOON BREAD 
1 can white cream style corn
3/4 c. sweet milk
1/3 c. cooking oil
2 slightly beaten eggs
1 c. corn meal
1/2 tsp. baking soda
1/2 tsp. salt
1 can green chili peppers
2 c. grated cheese

Mix ingredients. Pour half of mixture in greased casserole dish; chop chili peppers. Spread on top of above. Sprinkle 1 cup of cheese over peppers. Pour in balance of mixture and sprinkle balance of cheese on top. Bake 40 minutes at 400 degrees.

 

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