1 c. yellow cornmeal
2/3 c. unsifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. dairy sour cream
2 eggs
1/4 c. vegetable oil
1 1/2 c. shredded Cheddar cheese (about 6 oz.)
1 can (8 3/4 oz.) whole kernel corn, drained
1 can (4 oz.) chopped green chilies, drained

Preheat oven to 400 degrees. Oil 9 x 9 x 2 inch square baking pan. Set aside.

Combine corn meal, flour, baking powder and salt in small mixing bowl. Set aside. Blend sour cream, eggs and oil in medium mixing bowl. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well.

Pour into prepared pan. Bake at 400 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 to 15 minutes. Cut into squares and serve warm.