Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Cornmeal
     1/2  cup           All-purpose flour*
     1/4  cup           Vegetable oil or shortening
   1      cup           Buttermilk
   2      teaspoons     Baking powder
   1      teaspoon      Sugar
   1      teaspoon      Salt
     1/2  teaspoon      Baking soda
   2                    Eggs
   1      can           (8 ounces) cream-style corn
   1      can           (4 ounces) chopped -- Green chilies, well 
   1      teaspoon      Chili powder

Preparation:

*if using self-rising flour Decrease baking powder to 1 ts And omit salt. Native Americans taught settlers to parch corn, mix it with boiling. Heat oven to 450 degrees. Grease round pan, 9 X 1-1/2 inches, square pan, 8 X 8 X 2 inches, or 10-inch ovenproof skillet. Mix all ingredients. Beat vigorously 30 seconds. Pour into pan. Bake round or square pan 25 to 30 minutes, skillet about 20 minutes or until golden brown. Serve warm. To Microwave: Mix 2 tablespoons cornmeal and 1/2 teaspoon paprika. Grease 8-cup microwavable ring dish. Sprinkle evenly with cornmeal mixture. Prepare batter as directed. Pour into dish. Elevate dish on inverted microwavable dinner plate in microwave oven. Microwave uncovered on medium (50%) 11 to 14 minutes, rotating dish 1/2 turn after 8 minutes, until wooden pick inserted in center comes out clean. (Parts of surface may appear moist but will continue to cook while standing.) Let stand on flat, heatproof surface (not wire rack) 5 minutes. Invert on heatproof serving plate.