New Mexico Spoon Bread
From Southern Living September 2007 – Recipe courtesy of The Chile Pepper Institute at New Mexico State University
1 (14.75 oz.) can cream style corn
2 cups milk
2 tablespoons melted butter
1 cup yellow cornmeal
3 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 ½ cup (6 oz.) grated Cheddar cheese
1 (4.5 oz.) can chopped green chiles
Stir together all ingredients in a large bowl. Pour batter into a lightly greased 9 inch square pan.
Bake at 350˚ for 55 to 60 minutes or until golden brown. Let stand 5 minutes before serving.