Mexican Spoon Bread

Directions

Caramelize the onion:

Cook the onions in a large nonstick skillet with a tablespoon of oil, until become brown and caramelized, about 15 minutes.

Make the batter:

Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly.

Stir together the cornmeal, baking soda and salt to blend, and then stir into the liquid mixture, blending thoroughly.

Assemble the dish:

Pour half the batter into a buttered 9 inch square pan. Spread with half of the grated cheese and half of the onion.

Cover with the remaining batter, and sprinkle with the remaining onion and cheese.

Bake in a 400℉ (200℃). oven for 45 minutes, or until browned and done.

Cool slightly before cutting. Serve warm.