3 eggs
2 c. sour cream (or buttermilk)
1/3 c. oil
2 c. cornmeal
1 tsp. baking soda
1/4 tsp. chili powder
1 tsp. salt
4 oz. can chopped chilies
1 1/2 c. grated cheddar cheese

In a large bowl, mix together eggs, sour cream and oil. In a medium bowl, combine cornmeal, baking soda, chili powder and salt. Add to the egg mixture. Stir in chilies and 3/4 cup cheese. Blend well. Preheat oven to 450 degrees. Oil a 9 inch round cake pan and place in oven until hot, about 5 minutes. Pour batter into hot pan and top with remaining 3/4 cup cheese. Bake at 25 to 30 minutes or until golden brown. Cool slightly and cut into wedges. Serve immediately.