Mexican Spoon Bread

Yield:	6 Servings
Categories:	Cheese, Breads

1	lb	Can cream-style corn
3/4	c	Milk
1/3	c	Melted butter, bacon fat, or chicken fat
3	lg	Eggs
1	c	Coarsely ground cornmeal
1/2	ts	Soda
1	ts	Salt
1	c	Grated Cheddar, Jack, or Mozzarella cheese
1	md	Onion, minced and sauteed (optional)