1/4 c. vegetable shortening or oil
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
1 1/2 c. Cheddar cheese, grated
1 (8 1/2 oz.) can cream style corn
1 (4 oz.) can chopped hot or mild green chilies, drained
1 (8 oz.) carton sour cream
2 eggs, beaten

Heat oven to 400 degrees. In 10 inch oven-proof skillet, melt shortening in oven. Tilt to coat bottom evenly. Combine dry ingredients. Add melted shortening and remaining ingredients; mix just to blend. Pour into preheated pan. Bake 30 to 35 minutes or until golden brown and wooden pick inserted comes out clean. Serves 9 to 10.