1 c. cornmeal
1 tbsp. baking powder
1 1/2 tsp. salt
2 eggs
2 c. melted butter
1 c. sour cream
2 c. cooked corn kernels
1/4 lb. Cheddar cheese, grated
4 oz. chopped green chilies
1/2 c. bacon bits

Preheat oven to 375 degrees. Grease large cast iron skillet.

Mix dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in kernels.

Pour half of the batter into the prepared pan. Cover with grated cheese and chilies.

Pour remaining batter over top. Add bacon bits, if desired. Bake in oven for 30 to 40 minutes.