1 c. yellow cornmeal
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. cooking oil
2 eggs, beaten
1 (1 lb.) cream style corn
1 can chopped green chilies (4 oz.) drained
1 1/2 c. shredded sharp Cheddar cheese or Monterey Jack cheese (or half Cheddar and half Monterey Jack)

Combine cornmeal, salt and soda. Mix well. Stir in milk and oil. Mix well. Add eggs and corn. Mix well. Spoon half of mixture in greased 1 1/2 quart casserole. Sprinkle half of chilies on top, then half of the cheese. Repeat layers ending with cheese. Bake uncovered at 350 degrees about 45 minutes or until wooden pick inserted in center comes out clean. Spoon onto serving plate. 6 or more servings.