Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable shortening or oil |
| 1 cup | All-purpose flour |
| 1 cup | Enriched yellow corn meal |
| 4 teaspoons | Baking powder |
| ½ teaspoon | Salt (optional) |
| 2 tablespoons | Sugar (optional) |
| 1½ cup | Shredded sharp cheddar cheese (6 ounces) |
| 1 can | (8.5-oz) cream-style corn |
| 1 can | (4-oz) hot or mild green chilies drained and chopped |
| ⅓ cup | Milk |
| 2 \N | Eggs; beaten |
From: jbeard@...
Date: Fri, 22 Jul 1994 06:18:05 -0400 (EDT) Heat oven to 400 degrees. In 8 or 9 inch square baking pan or 10 inch ovenproof skillet, melt shortening in oven; tilt pan to coat bottom evenly.
Combine dry ingredients. Add melted shortening and remaining ingredients; mix just until blended. Pour into prepared pan. Bake 30 to 35 minutes or until golden brown and wooden pick inserted in center comes out clean.
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