Mexican Cornbread - cooking recipe

Ingredients

1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. soda
1/3 c. melted shortening
1 (8 oz.) carton sour cream
1 (8 oz.) can cream-style corn
2 eggs, beaten
1 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies, drained

Preparation

Combine cornmeal, salt and soda; blend well.
Stir in shortening; add sour cream, corn and eggs, mixing well.
Spoon half of batter into a greased skillet.
Sprinkle with cheese and chilies; cover with remaining cornbread mixture.
Bake at 375 \u00b0 for 35 or 40 minutes, or until golden brown.
Makes 6 to 8 servings.