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Mexican Spoon Bread
10" oven bake at 375 degrees 25-30 minutes
Oil Dutch oven sides and bottom, coat with flour
Mix in large bowl:
1 17-ounce can cream style corn
3/4 cup whole milk
1/3 cup melted shortening
2 eggs slightly beaten
1/4 cup chopped onion
11/4 cups corn meal
3/4 cup flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon soda
Mix in smaller bowl:
1 4-ounce can green chili , drained and chopped
2 cups grated sharp cheddar cheese
Pour half the batter into the oven. Sprinkle on half the chili and cheese mixture. Add the rest of the batter and top with the remaining chili & cheese mixture. Add top and bottom heat. Check at 20 minutes. Remove oven from bottom heat. Finish baking with top heat only. Cool slightly and cut into wedges. Serve while still warm.
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