Jalapeno Spoon Bread

• 2 eggs
• 2 (16 ounce) cans cream-style corn
• 1 small onion, finely chopped
• 1 (2 1/2 ounce) can sliced ripe olives, drained
• 13 cup vegetable oil
• 4 -7 jalapeno chiles, stemmed, seeded, and finely chopped
• 1 teaspoon garlic salt
• 1 teaspoon baking powder
• 12 teaspoon ground cumin
• 34 cup yellow cornmeal
• 2 cups shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

1. Beat the eggs in a large bowl then add corn, onion, olives, oil and chilies; set aside.
2. In another bowl, combine garlic salt, baking powder, cumin and cornmeal; add to egg mixture with 1 cup of the cheese; stir to blend.
3. Pour batter into a well-greased 9-inch square baking pan; scatter remaining 1 cup of cheese over the top.
4. Bake in a 350F oven until golden brown, about 40-50 minutes.
5. To serve, spoon out of pan.

eggs, creamstyle, onion, olives, vegetable oil, jalapeno chiles, garlic salt, baking powder, ground cumin, yellow cornmeal, cheddar cheese

Taken from www.food.com/recipe/jalape-o-spoon-bread-89820 (may not work)