Mexican Cornbread       

6 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. soda
1/3 c. melted shortening
1 c. sour cream
1 (8 oz.) can cream-style corn
2 eggs, beaten
1 (4 oz.) can chopped green
chilies, drained
1 c. shredded Cheddar cheese

Combine cornmeal, salt and soda; blend

Stir in shortening; add sour cream, corn and eggs and mix well

Add green chilies and cheese and stir

Pour in greased 9 X 13 inch pan and bake at 375 for 35 to 40 minutes