Corn Spoonbread

Patrick Dennis

Corn Spoonbread

Serves 8. Recipe is from Martha White.

4 large eggs, beaten

1/3 cup butter, melted

1 (8.5-oz.) can cream-style corn

1 (4.5-oz.) can chopped mild green chilies, undrained

1 (6-oz.) pkg. Martha White Mexican Cornbread Mix

2 cups shredded sharp Cheddar cheese (I used 1 cup)

1/2 cup chopped red bell pepper

2 tbls. chopped jalapeño peppers (from jar)

Pinch of ground red pepper, if desired

1. Heat oven to 400 degrees. Spray an 8-inch square glass baking dish with nonstick cooking spray.

2. Combine all ingredients in large bowl. Pour into prepared baking dish.

3. Bake in preheated oven for 35 to 40 minutes or until set and golden brown.