2 c. cornmeal
1 c. flour
2 tbsp. sugar
1/4 tsp. salt
1 1/2 tbsp. baking powder
3 eggs
1/2 c. oil
1/2 c. milk
1 (#2) can cream style corn or equivalent fresh corn
2 cans (4 oz.) chopped green chilies
2 c. grated cheese, cheddar or Monterey Jack
1 med. onion, chopped or 1 tsp. onion flakes (opt.)

Mix dry ingredients. Blend in eggs, oil and milk. Stir in corn. Stir in chilies and cheese and onions. Bake in 2 greased 9 inch square pans for 30 minutes at 350 degrees or in a 13 x 9 inch pan for 50 to 60 minutes at 325 to 350 degrees until lightly browned.