4 eggs, beaten
2 (17 oz.) cans cream style corn
1/2 c. butter, melted
1 (6 oz.) pkg. Mexican cornbread mix
1 tsp. baking powder
1 c. (4 oz.) shredded Cheddar cheese

Combine eggs, corn, butter, corn bread mix, and baking powder in a large bowl. Pour mixture into a lightly greased 2 quart casserole. Bake at 400 degrees for 30 minutes. Sprinkle top of casserole evenly with cheese and bake until cheese melts. Yield 8 servings.