2 c. Martha White self-rising corn meal mix
1 c. sour cream
1/2 c. milk
1 (8.5 oz.) can cream-style corn
1 (4.5 oz.) can chopped green chilies, drained
4 oz. (1 c.) shredded Cheddar cheese
2 tbsp. chopped jalapeno chilies

Heat oven to 400°F. Grease 9-inch square pan. In large bowl, combine corn meal mix, sour cream and milk; blend well. Add all remaining ingredients; mix well. Pour batter into greased pan.

Bake for 40 minutes or until golden brown. Cool 10 minutes before serving.