Skillet Mexican Corn Bread with Green Chilies

1 cup flour
1 cup yellow corn meal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon chili powder
1/4 cup shortening
1 cup shredded sharp Cheddar cheese
1 (8oz) can cream style corn
1 (4oz) can chopped green chilies
1/2 cup milk
2 eggs

In a large bowl (use your stand mixer bowl), shift together first 6 ingredients.
Cut in shortening until coarse crumbs form. (low setting on mixer)
Stir in cheese.
In a medium bowl mix corn, chilies, milk, and eggs until well blended.
Add corn mixture to dry ingredients on low setting, mix until just moistened.
Place a 10" skillet in over at 375 degrees for 5 minutes to warm skillet up.
Pour batter into skillet and back for 20 minutes.
Use toothpick to check.
cut into pie wedges and serve warm.