1 (8 oz.) can cream corn
1 c. cornmeal
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. butter
1 (4 oz.) can green chiles, chopped
3/4 c. grated cheese
2 tbsp. butter

Combine corn, cornmeal, eggs, salt, baking soda, milk, butter, chiles and half of the cheese. Meanwhile, melt 2 tablespoons butter in a 1 1/2 quart casserole or a 9-inch skillet. Place in oven until butter is hot, but do not let brown. Do not use skillet with wooden handle. Pour batter into the warm casserole dish and sprinkle top with the remaining cheese. Bake in hot 400 degree oven for 40 minutes.