Mexican Corn Bread - cooking recipe

Ingredients

1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. soda
1/2 c. melted shortening
1 c. commercial sour cream
1- 8 oz. can cream style corn
2 eggs, beaten
1 c. shredded cheddar cheese
1- 4 oz. can chopped green chili peppers, drained

Preparation

Combine cornmeal, salt, and soda; blend well.
Stir in shortening; add sour cream, corn and eggs.
Mix well.
Spoon half of the batter into a greased, heated heavy skillet.
Sprinkle with cheese and chili peppers.
Cover with remaining cornbread mixture. Bake at 375 degree for 35 or 40 minutes or until golden brown.