1 c. yellow cornmeal
2 c. all-purpose flour
2 tbsp. granulated sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 c. butter
3 eggs
1/2 c. milk
1 (4 oz.) can chopped mild green chilies, drained
1/2 c. frozen corn kernels, thawed

Heat oven to 450 degrees. Grease large cookie sheet. In large bowl combine meal, flour, sugar, salt and baking powder. Cut in butter until coarse. In small bowl blend eggs and milk, stir in flour and meal mixture until blended. Fold in corn and chilies. Turn dough onto floured surface, knead until dough holds together. Divide dough in half. Shape each half into a 6 inch round. Place apart on same cookie sheet. Score deeply about halfway through each round, making 8 wedges in each. Bake for 15 minutes until golden brown. Cool, break into wedges. Serve.