Mexican Cornbread - Crisco®

Ingredients

• Mexican Cornbread
• 1 C. (250 mL) yellow corn meal
• 2/3 C. (150 mL) all-purpose flour
• 2 tsp. (10 mL) baking powder
• 1/2 tsp. (2 mL) salt
• 3/4 C. (175 mL) sour cream
• 2 large eggs
• 1/4 C. (50 mL) Crisco® Pure Vegetable Oil
• 2 C. (500 mL) shredded Cheddar cheese, divided
• 12 oz (341 mL) can whole kernel corn, drained
• 4 oz (112g) chopped green chilies, drained