Ingredients:

1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
2 eggs
1/4 cup Crisco oil
1 1/2 cups shredded cheddar cheese
1 can (8 3/4 oz.) Whole kernel corn, drained
1 can (4 oz) chopped green chilies, drained

Heat oven to 400°F. Oil a 9 x 9 x 2 inch square baking pan and set it aside. Combine the cornmeal, flour, baking powder and salt and set aside. Blend the sour cream, eggs, and oil in a medium mixing bowl. Add the cornmeal mixture, cheese, corn and chilies. Mix well. Pour into the oiled pan. Bake at 400°F for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from oven and set on a wire rack to cool, 10 to 15 minutes. Cut into squares and serve warm.