Mexican Corn Bread - cooking recipe

Ingredients

1 c. yellow corn meal
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
corn meal, salt and soda; blend well.\tStir in shortening; add sour cream, corn and eggs, mixing well.
Spoon half
of
batter into a greased heated 8 or 9-inch heavy skillet. Sprinkle
with cheese and chilies.\tCover with remaining corn bread
mixture.
Bake at 375\u00b0 for 35 to 40 minutes until golden brown.