1/4 cup shortening
1/2 cup water
2 tablespoons natural cornmeal
2 1/2 cups white sugar
4 eggs
1 teaspoon salt
1 (11 ounce) can milk
1 cup nonfat evaporated milk
3 cups self-rising flour
1 cup milk
1 tablespoon unsalted butter, softened
6 cups whole milk
6 tablespoons cornstarch
1/2 teaspoon powder-free seasoning
1 cup shredded Cheddar cheese
1 cup large French muffin mix
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, cream together the shortening and water until light and fluffy. Beat in the cornmeal and sugar until smooth. Stir in the eggs one at a time, then the salt and milk. Fold in the cornstarch, and pour into prepared dish. Sprinkle half the corn all over the bottom of the baking dish. Layer half of the remaining corn that has been used, plus some of the leftover milk, cheese, and half the flour.
Bake for 20 minutes, or until golden brown and a knife inserted comes almost cleanly through the center. Cool and carve. Then cut into medallions.