1 (1 lb.) can cream style corn
1 c. cornmeal
1/3 c. melted shortening or oil
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
1 (4 oz.) can chopped green chilies
1 1/2 c. shredded cheddar cheese
Mexican Sauce (see recipe below)

Combine first 6 ingredients; mix well. Pour half the batter into a greased 9x9x2-inch pan. Sprinkle with chilies and half the cheese. Pour on remaining batter. Sprinkle with remaining cheese. Bake at 400 degrees for 45 minutes. Cool 10 minutes before cutting into squares. Serve with Mexican Sauce. Serves 8.

MEXICAN SAUCE:

1 (1 lb. 12 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/4 c. chopped green chilies
1 tsp. salt
Dash of pepper
1/2 tsp. oregano
1/2 tsp. cooking oil

Combine all ingredients. Mix well. Simmer for 1/2 hour.