Tex-Mex Cornbread


1 cup cornmeal

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cups milk

2 eggs

1/3 cup bacon grease or margarine melted

1 can lg corn cream-style

4 ozs green chiles chopped

2 cups Old English cheese grated


Sift dry ingredients together. Blend milk, eggs & melted shortening and add dry ingredients. Stir well. Add corn & mix. Pour 1/2 batter into greased 8"-9" square pan. Spread chiles over all & sprinkle with half the cheese. Add last half of batter and top with remaining cheese.
Bake 30-40 minutes at 400 degrees.
Serve this as a vegetable or bread, but use a fork. No butter is needed!


Notes: Lubbock Sewing Club Party
Serving Ideas: Delicious for Christmas Morning