1 sm. can cream-style corn
3/4 c. milk
1/3 c. oil
2 eggs, slightly beaten
1 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 sm. can chopped green chiles
1 1/2 c. shredded Cheddar cheese

Mix together creamed corn, milk, oil and eggs. Add cornmeal, baking powder and salt. Pour half of the batter into a 9x9 inch baking dish. Then put half of the chiles and half of the cheese. Pour on rest of batter. Top with rest of chiles and cheese. Bake about 45 to 55 minutes at 350 degrees.