1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 tbsp. butter
1 c. milk
2 eggs
1 c. shredded Monterey Jack or Cheddar cheese
2 (10.5 oz.) cans Niblets whole kernel corn (drained)

In a mixing bowl, sift flour, salt and baking powder. Cut in butter. Add milk and eggs, beat until smooth. Stir in corn and cheese and pour into lightly greased casserole. Bake at 375 degrees for about 1 hour.