1 can cream style corn
3/4 c. milk
1/3 c. melted butter
2 eggs, slightly beaten
1 c. stone ground cornmeal
1/2 tsp. baking soda
1 tsp. salt
14 oz. can El Paso chopped green chilies
1 1/2 c. grated cheddar cheese

Mix all ingredients except chili and cheese. Pour 1/2 batter into 9 x 9 inch greased casserole. Cover with 1/2 chili and cheese. Pour rest of batter over this. Cover with remaining chili and cheese. Bake at 400 degrees for 45 minutes or until topping is golden brown.