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

Heat oven to 400°F. Grease a 9-inch pan. In a small bowl, combine cornmeal, flour, baking powder and salt. Combine sour cream, eggs and Crisco oil. Stir well. Add cornmeal mixture, Cheddar cheese, corn and chilies. Mix well. Pour into pan.

Bake at 400°F for 30 to 35 minutes or until toothpick inserted comes out clean. Cool 10 to 15 minutes. Cut into squares. Serve warm.