Mexicali Cornbread

I got this little cornbread pan at the outlet mall recently on a clearance rack. I like it because each piece of cornbread gets its own crispy crust.

Mexicali Cornbread

2 cups cornmeal
3/4 cup flour
1 Tablespoon baking powder
1 teaspoon salt
1 small can chopped green chilies
1 cup sour cream
1 (17-oz) can cream-style corn
2/3 cup oil
3 eggs
1 cup cheese, grated

Mix all dry ingredients. Mix eggs, oil, sour cream, corn, chilies, and cheese until blended. Pour into a greased 9 x 13 pan. Bake at 450 for 30 minutes. (I made this small pan and a 9 inch square pan with the batter, baked at 400 for 25 minutes).