1 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. melted shortening
1 c. commercial sour cream
1 (8 oz.) can cream-style corn
2 eggs, beaten
1 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies, drained

Combine corn meal, salt and soda; blend well. Stir in shortening; add sour cream, corn and eggs, mixing well. Spoon half of batter into a greased 8 or 9-inch heavy skillet. Sprinkle with cheese and chilies. Cover with remaining corn bread mixture.

Bake at 375°F for 35 to 40 minutes.

Yield: About 6 to 8 servings.