2 cans cream corn
1 pkg. Mexican cornbread mix
1 sm. can chopped green chilies
2 eggs, slightly beaten
1 lb. pkg. Monterey Jack cheese, grated
3/4 c. oil
1/2 tsp. garlic powder

Set aside 1 cup cheese for topping.

Mix all ingredients. Pour in greased casserole. (I use 9 to 10 inch square dish.) Bake at 350 degrees for 40 minutes or until firm. Top with reserved cheese and bake 5 minutes longer.