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2 cups corn meal

1/3 cup shortening (melted)

1/2 tsp. salt

1 Tbsp. sugar

2 eggs

1/2 tsp. baking soda

3/4 cup buttermilk

1 8 oz. can cream-style corn

1 4 oz. can green chilies

1 cup shredded Mexican blend cheese

Preheat oven to 450*. In a bowl, combine corn meal, shortening, salt, sugar, eggs, baking soda and buttermilk. Mix well. Add creamed corn, green chilies and cheese. Mix well. Scoop mixture into well greased tins or a 9X9 baking dish.  Bake for 25 minutes. (Let cool before trying to take out of tins.)