CHILI CHEESE CORN BREAD

1 cup yellow cornmeal

3/4 cup flour

1/3 cup sugar

3 1/2 tea. baking powder

1 cup dairy sour cream

2 eggs

1/4 cup oil

1 1/2 cups shredded cheddar cheese

1 can (8 3/4 oz.) whole kernel corn, drained

1 can (4 oz.) chopped green chilies, drained

Oil 9' round or square baking pan. Set aside. Combine cornmeal, flour, baking powder and sugar. In medium mixing bowl, blend sour cream, eggs and oil. Add cornmeal mixture, cheese, corn and chilies. Mix well. Pour into pan. Bake at 400' for 30 to 35 min. or until wooden pick inserted in center comes out clean. Cool 10 to 15 min. before cutting.

CORN BREAD

1 cup yellow cornmeal

1 cup flour

4 tea. baking powder

1/4 or 1/3 cup sugar

1 cup milk

1 egg, beaten

1/4 cup melted shortening or oil

Mix dry ingredients separately. Combine milk and egg, stir in oil. Add liquid to dry ingredients. STIR ONLY ENOUGH TO MIX. Pour in greased 8x8x2" pan. Bake at 400' about 25 min. Serve with butter or syrup. Opt. add ¼ cup snipped chives.