Mexican Cornbread

Makes 1 8 x 8 loaf

Ingredients:

1 cup yellow cornmeal
2/3 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream
2 eggs
1/4 cup CRISCO Oil
2 cups shredded Cheddar cheese (about 8 ounces), divided
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained

Preparation:

Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.

Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set
aside.

Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add
cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix
well. Pour into prepared pan.

Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees F,
30 to 35 minutes, or until wooden pick inserted in center comes out
clean. Cut into squares and serve warm.

Recipe from Crisco.com