MEXICAN CORN BREAD #2

1 can (8 oz) cream style corn
1 C yellow corn meal
2 eggs slightly beaten
1/3 C melted shortening or butter
t can (4 oz) green chillies, chopped
1 t salt
1/2 t baking soda
3/4 C milk
2 T butter
3/4 C grated sharp cheddar cheese

Mix the ingredients together except two T butter. Melt butter in casserole or iron skillet; pour in batter. Bake in pre-heated 400 degree oven for 40 minutes. Serve hot. Serves six .

Source: Louise Jones

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