Chili-Cheese Corn Bread

I have tried many different corn bread recipes over the past few years, and this one is by far my new favorite. It pairs perfectly with some homemade chili and has the right level of moistness. The chopped green chiles also add a nice zing. Please note though, that you'll want to eat this corn bread right away, as it does not preserve very well.

Chili-Cheese Corn Bread
Adapted from Betty Crocker "Country Cooking"
6 servings

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
4 oz sharp Cheddar cheese, shredded
1/2 of a 16oz can of whole corn kernels
1/4 cup shortening
1 cup milk
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 4oz can chopped green chiles, drained
1 egg

1. Preheat oven to 425F degrees. Grease 9x9 inch square pan.

2. Mix together all ingredients until moistened. Beat vigorously for 30 seconds.

3. Pour into pan.

4. Bake until golden brown, 20-25 minutes, and a toothpick inserted comes out mostly clean.

5. Enjoy!

Nutritional Info per Serving:
Calories 366; Total Fat 16g; Cholesterol 58mg; Sodium 795mg; Total Carbs 44g; Protein 12g