Mexican Cornbread

1 c Yellow cornmeal
2 ts Baking powder
3/4 c Dairy sour cream
1/4 c Oil
1 cn Whole kernal corn drained
2/3 c Unsifted all purpose flour
1/2 ts Salt
2 Eggs
2 c Shredded cheddar cheese
4 oz Chopped green chilies, drained

Preheat oven to 350F. 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 oil in medium mixing bowl. Add cornmeal mixture, 1 1/2 cups of cheddar cheese, corn and chilies. Mix well. Pour into prepared

pan. Sprinkle remaining 1/2 cheese. Bake at 350F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cut into squares and serve warm!

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