1 (17 oz.) can cream corn
3/4 c. milk
1/3 c. melted shortening
1 1/2 c. white cornmeal
2 eggs, slightly beaten
1/2 tsp. baking powder
1 tsp. salt
1/2 c. roasted peeled and chopped fresh green chilies or 1 (4 oz.) can green chilies, drained and chopped
1 1/2 c. grated Monterey Jack cheese

Preheat oven to 375 degrees. In a large bowl combine all ingredients except chilies and cheese. Pour 1/2 of batter into a greased 9 inch square pan. Sprinkle 1/2 of chilies and 1/2 of cheese onto batter. Add remaining batter and top with remaining chilies and cheese. Bake 45 minutes until firm around the edges and slightly soft in the center. Spoon from pan onto plates.