- 1 cup yellow corn meal
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/4 cup shortening
- 1 (8 oz) can whole kernel corn, well drained
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1 cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
- 4 Tbsp diced canned green chiles
Blend all ingredients except corn, cheeses and chiles about 20 seconds. Beat vigorously 1 minute. Fold in corn, cheese and chiles. Pour into greased 9x9x2 inch pan.
Bake at 425° for 20 to 25 minutes or until golden brown.
Makes 4 to 6 servings.
The batter may be baked in muffin pans or corn stick pans. Fill pans 1/2 full.
Bake at 425° 18 to 22 minutes.