Mexican Spoonbread

This delicious side dish is a family favorite for 50+ years. I've heard people refer to this as a corn pudding, but in our family its always been spoonbread. It ridiculously easy to make and is a great side for enchiladas up to grilled steaks. Hope you enjoy!

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 (16 ounce) can  cream-style corn
• 1  cup milk
• 1⁄3 cup shortening, melted or 1⁄3 cup  oil
• 2  eggs, slightly beaten
• 1  cup yellow cornmeal
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 1 (4 ounce) can green chilies, chopped
• 1 1⁄2 cups cheddar cheese, grated (I prefer Sharp)
•  butter or  shortening, for greasing

Directions

1. Preheat oven to 400°. Grease a 2-qt. Pyrex baking dish with butter or shortening. Mix all ingredients--except green chiles and grated cheese--in order given; wet ingredients first, then dry ones. Pour half of the batter into greased baking dish and sprinkle with all of the green chiles and half of the cheese. Spread remaining batter on top to cover cheese layer and sprinkle with the rest of the grated cheese. Bake in 350° oven for 35 to 45 minutes. Remove from oven and let it cool for about 10 minutes to allow it to set.
2. Enjoy!