1/2 c. vegetable shortening
2 c. Aunt Jemima self-rising yellow cornmeal mix
2 eggs, beaten
1 (8 1/2 oz.) can cream style corn
1 (4 oz.) can chopped hot or mild green chilies, undrained
1 c. shredded Cheddar cheese
1 (8 oz.) carton or 1 cup dairy sour cream

Heat oven to 400 degrees. In 9 inch square baking pan or 10 inch oven-proof skillet, melt shortening in oven. Combine all ingredients, mixing just until dry ingredients are moistened. Stir in melted shortening; mix well. Pour into prepared pan; bake 30 minutes or until top is golden brown and wooden pick inserted in center comes out clean.