Karen,.TX (10:17:04 PM) :

SPANISH CORNBREAD
From: Western Mexican Cook Book

1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1 cup sifted flour
3 teaspoons baking powder
1 egg
1 cup milk
1/4 cup shortening
1 (16 oz) can creamed corn
1 cup cottage cheese

Filling:
1 small can green chiles
1/2 lb. diced longhorn cheese

Combine dry ingredients, add egg, milk, shortening, corn and cottage cheese. Stir lightly. Pour 1/2 of batter in greased pan, add layers of filling (cheese and chile), add remaining batter. Bake 45 minutes, 425 degree oven.