Mexican Spoon Bread

There are a lot of recipes for Mexican Spoon Bread but I doubt anyone would be disappointed by any of them. Everyone has a favorite based on family tastes and mine is no exception. I like it because is has a vegetable in it as well as a protein and carb component - A perfect side dish. I'm having chicken wings for dinner and am thinking this might go well with them.

Mexican Spoon Bread
2 15-20 ounce cans of creamed corn
3/4 cup whole milk
1/3 cup melted butter or shortening
1 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 cup corn meal
1 - 4-ounce can chopped green chilies (I like Jalepeno)
Pinch of chili flakes
3/4 cup grated sharp cheddar cheese
3/4 cup grated Monteray Jack cheese
1/2 cup finely chopped scallions

Preheat oven to 350 degrees.

Mix together all the ingredients except for the green chilies, scallions, and cheese. Spread half the mixture in a vegetable-oil sparyed 9 x 13-inch baking pan. Scatter half the chilies and half the cheese over this layer. Place the remainder of the creamed corn mixture in the pan and top with the remaining chilies, first, the chopped scallions, and the rest of the cheese.

Bake for approximately 30-45 minutes depending on your oven. Check after 20 minutes. Let cool a bit to set and serve.

Perfect explanation in this quote!

The quality of our thoughts is bordered on all sides by our facility with language.

- J. Michael Straczynski