1 (16 1/2 oz.) can cream style corn
1 c. yellow cornmeal
3/4 c. milk
1/3 c. vegetable oil
2 eggs, lightly beaten
1 tsp. baking powder
1/2 tsp. salt
1 (4 oz.) can chopped green chilies
1 (4 oz.) can shredded cheddar cheese

In a mixing bowl, stir together all ingredients except last two. Pour half the batter into a greased 2-quart baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375 degrees for about 45 minutes or just until set. Serve warm with spoon. Yield: about 6-8 servings.