Mexican Corn Bread - cooking recipe

Ingredients

1 1/2 c. corn meal
3 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk
1 c. whole green chilies, chopped and drained
1 lb. cream-style corn
1 c. grated Cheddar cheese

Preparation

First you get a chunk of leftover biscuit dough.
You mash it out round about this big?
Grease the baker sparingly.
Put the dough on the baker and shoot the fire to it, but not too much or it will be raw in the middle.
When it browns on one side, flip it over and brown on the other side.
Get the butter, I mean \"cow butter\" and the syrup pitcher full of homemade syrup.
\"That's when the sopping begins.\"
This is especially good anytime you can get it.