Mexican Cornbread

• 1 cup frozen corn kernels (or 1 16 oz. can cream-style corn & don’t add the milk, or add sparingly)
• 1 small onion, chopped
• 2 eggs, beaten
• 1/3 cup melted shortening + (2 Tbls. for the skillet)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 Tbls. chili powder
• 1 cup cornmeal, yellow or white
• Enough milk to make a medium-thin batter

• 1 4-oz. can Green Chilies, chopped
• 1-1/2 cups shredded cheddar cheese
• Cheese strips, optional
• 8” or 9″ iron skillet

Heat oven to 400 degrees. Add 2 Tbls. shortening to skillet and place in oven to get hot. Combine all ingredients except for the green chilis and cheese.

Mix well. Pour half the batter into the sizzling-hot skillet and top with green chilies. Add half the shredded cheese. Pour on remaining batter. Sprinkle with rest of cheese. Decorate with cheese strips if desired.

Bake approximately 30-35 minutes or until a toothpick inserted in the middle comes out clean. Transfer to a rack to “set” for about 10 minutes. Cut and serve warm with beans and/or salsa, or eat it by itself. Wrap up leftover bread in foil when cool. Delicious leftover by itself or with accompaniments.

Comment: Very rich – butter sparingly.

Comment:  This is almost a cross between a spoon bread and cornbread.