Mom's Spoonbread

So this is a take on Mexican Spoonbread. I'm not sure if it's actually Mexican, and I'm not sure why it's called spoonbread. Basically, it's a cornbread casserole. This was my Mom's recipe which I altered a little (the original has no onion and fewer chiles). It was one of my favorite meals growing up! I like to smother mine with a mixture of sour cream and banana sauce (find this at Asian markets). Sometimes I put ketchup or barbecue sauce on it.

Mom's Spoonbread

Ingredients:
2 eggs 
1/2 cup vegetable or canola oil
1 can creamed corn
1 onion, diced
6-7 canned green chiles, diced
1 cup milk (or 1 cup powdered milk with 1 cup water)
1 cup cornmeal
1 cup cheese (usually cheddar, but mozzarella, or Mexican blend works too)

Directions:
1) Mix eggs and oil together in a medium bowl until creamy texture.
2) Add all other ingredients and mix well.
3) Place it in a casserole dish or cake pan and bake in a pre-heated oven at 400 F for 30-40 minutes or until toothpick comes out clean.

Delicious!