Mexican Spoon Bread

October 13, 1993

1/2 c. oleo
1 can condensed cheese soup
1 8oz. carton plain yogurt
3/4 c. cornmeal
2 t. baking soda
2 110z. cans whole kernel corn, mexican style, drained
2 eggs, slightly beaten

In a 10" oven proof skillet, combine oleo, soup and yogurt, blend until smooth. Stir in corn. Stir in cornmeal, baking powder and eggs, blend well. Bake 1 hour at 350  or until toothpick clean. Serves 8

This is so good with a salad and a bowl of beans, watching Wonder Years and gazing out at a beautiful sunset. I love the Earth.

Mix cornmeal, rye, graham, oat or bran meals by sifting onto flour as the nutrients are in the husks or coats.

Life is like a box of chocolates. You never know what you're going to get. ..Forest Gump

This recipe goes out to Tom Hanks