1 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. melted shortening
1 c. sour cream
1 (8 oz.) can cream style corn
2 eggs, beaten
1 c. shredded cheddar cheese
1 (4 oz.) can chopped green chilies, drained

Combine corn meal, salt and soda; blend well. Stir in shortening; add sour cream, corn and eggs. Mix well. Spoon half of batter into greased, heated 8-9 inch heavy skillet. Sprinkle with cheese and chilies; cover with remaining cornbread mixture. Bake at 375 degrees for 35-40 minutes or until golden brown.