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Mexican Cornbread

1 cup yellow cornmeal
½ teaspoon salt
½ teaspoon baking soda
½ cup melted shortening
1 cup sour cream
1 8-oz. can cream style corn
2 beaten eggs
1 cup shredded cheddar cheese
4 oz. can of green chiles (chopped & drained)

Combine cornmeal, salt and soda.  Stir in shortening, sour cream, corn, and eggs.  Mix well, and add green chiles and cheese.  Pour into a greased skillet and bake at 375 degrees for 35 to 40 minutes.

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