Directions:
Corn Bread: Preheat oven to 450°F. Mix corn meal, shortening, salt, sugar, eggs, soda and milk. Add corn and chiles. Pour half of mixture in a large, greased 9-inch pan. Put half of the grated cheese over batter. Spoon remaining batter into skillet or pan; top with remaining cheese. Bake for 25 minutes. Enjoy.
Soup: In a blender, puree guacamole, cold buttermilk, clam juice and water until smooth. Season with salt and pepper. Pour soup into 4 chilled bowls and top with jumbo lump crab meat. Garnish each bowl with sour cream and finely chopped chives. Use Mexican corn bread for dunking and getting every last drop.
