Ingredients
½ shortening, softened (or butter)
1
½ cups shredded cheese (cheddar or jack or both)
1/2
cup green chilies â about 4 large cleaned and chopped (or 2 small cans)
Directions
1.
Pre-heat oven to 350, and grease a 9x11 Pyrex dish.
2.
Mix all ingredients until moistened. Pour into baking dish and level with spoon.
3.
Set timer for 30 min. You should see the edges slightly browned, and a toothpick inserted in the middle should come out clean. Since not all ovens are created equal, and the consistency of chilies and amount of cheese can make the cook time vary, 30 minutes is just a guide line and will most likely need to be baked just a bit longer. The cornbread can cook for as long as 45 minutes, but personally, I have never needed to bake it that long. Just check it every few minutes with a toothpick. When it comes out clean, remove the pan from the oven and let it cool for 10 minutes before serving.
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