SPOON BREAD 
1 c. corn meal
1/8 c. oil
16 oz. creamed corn
3/4 c. milk
1/2 tsp. salt
2 eggs
4 oz. chopped jalapeno
6 oz. sharp Cheddar

Mix all ingredients except jalapenos and shredded cheese. Pour 1/2 mixture into greased 8 x 8-inch pan. Top with 1/2 jalapenos and cheese. Add remaining mixture and top with cheese and jalapenos.

Bake at 400°F for 40 minutes.

 

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