1 cup cornmeal
1 cup flour
1 Tb sugar
1/2 tsp salt
3 tsp baking powder
1 cup milk
1/4 cup melted shortening
2 Hatch or Anaheim green chiles, roasted, peeled, and chopped (or a 4 oz can of green chiles)
Preheat the oven to 400F. Scoop a little shortening into your cornbread pan (I use a round metal pie pan), and let it sit in the oven while it heats up.
Meanwhile, sift together cornmeal, flour, sugar, salt, and baking powder into a large bowl.
In a separate bowl, lightly beat the egg, and stir in the milk.
Pour the milk and egg mixture into your dry ingredients and mix until just combined. Stir in melted shortening and green chiles.
Remove the cornbread pan from the oven. By this time, the shortening should be melted. Swirl it around a bit, so that it coats the bottom of the pan. Then pour the batter into the pan. You will hear it sizzle a little bit.
Bake for 25-30 minutes, until golden brown.