1/4 c. vegetable oil
1 c. flour
1 c. yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 c. shredded sharp cheddar cheese
1 (8 1/2 oz.) can cream style corn
1 (4 oz.) can chopped chilies, drained (use either mild or hot -- depending on your preference)
1/3 c. milk
2 eggs, beaten

Preheat oven to 400 degrees. Grease an 8 or 9 inch square baking pan. Combine dry ingredients. Add oil, cheese, corn, chilies, milk and eggs, mixing just until the batter is moistened. Pour into greased pan and bake for 30 to 35 minutes or until golden brown. Toothpick inserted in center should come out clean. Serves 9 to 10.