Georgia's Special Cornbread (Wheatless)

This is the cornbread that Georgia served with her Pinto Beans. It was a wonderful meal! This is a good recipe for those with wheat allergies.

2 cups cornmeal

1/3 cup melted shortening

1/2 tsp. salt

1 tbl. sugar

1/2 tsp. soda

2 eggs

3/4 cup buttermilk

1 can cream style corn

1 can chopped green chile (or substitute fresh or frozen)

1 cup grated cheese

Mix the first 7 ingredients as for cornbread.

Add corn and chile.

Grease a large iron skillet.

Pour in half the batter, sprinkle with half the cheese, add the remaining batter and sprinkle with the rest of the cheese.

Bake at 500° for 25 minutes or until done. Note: That's a really hot oven, and I confirmed the temperature with Georgia. Just watch carefully that your cornbread doesn't burn.