I've only made this once, but I recognize comfort food when I taste it!

Mexican Spoon Bread (AKA Corn pudding) from a Denver Post food column

This recipe calls for a 9 inch square pan but a round one or ovenproof
bowl works well, too.

1 cup yellow cornmeal
1 tsp salt
1/2 tsp baking soda
3/4 cup milk
1/3 c vegetable oil
2 eggs, beaten
1 17 oz. can cream-style corn
1 4 oz. can chopped mild green chiles
1 1/2 cups grated Monterrey Jack or mild cheddar cheese

Preheat oven to 350 degrees.
Mix cornmeal, salt and soda. Stir in milk and oil mix well. Add eggs
and corn, mix well. Spoon half of mixture ion a well-greased pan,
sprinkle with half the chiles then half the cheese. Repeat the layers
ending with cheese. Bake uncovered at 350 degrees 45 minutes until
golden brown and until a wooden pick inserted in the center comes out
clean. This should be spooned from the pan and eaten with a fork.

Note: This has no real "heat". If you want that, use half jalapenos or
other hot chile or add some Cholula, Tapatio, Tabasco, etc. to the batter.

Easily serves 6-8 or more.