1 (8 1/2 oz.) can cream style corn
1 c. yellow cornmeal
2 eggs
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. melted lard, butter or oil
1 (4 oz.) can sweet green chilies, drained & chopped (opt.)
1/2 c. (2 oz.) grated sharp cheddar cheese
2 tbsp. butter

Preheat oven to 400 degrees. In a bowl mix corn, cornmeal, eggs, salt, baking soda, milk, lard, chilies (if desired) and half of the cheese. Place butter into a 1 1/2 quart casserole or 9" skillet with a heat proof handle. Place into oven and heat for 5 minutes. Pour in cornbread mixture and sprinkle with remaining cheese. Bake for another 40 minutes or until crusty and golden brown. Cut into wedges to serve. Makes 1 (9") round.