1 can (1 lb.) cream style corn
3/4 c. milk
1/3 c. salad oil or melted shortening
2 eggs, slightly beaten
1 c. cornmeal
1/2 tsp. baking soda
1 tsp. salt
1 can (4 oz.) green chiles, seeded and chopped
1 1/2 c. shredded Cheddar cheese

Mix all ingredients except chiles and cheese in order given above (wet ingredients first, then dry ones). Pour half of batter into greased 9x9 inch square baking pan; sprinkle with green chiles and half the cheese. Spread remaining batter on top and sprinkle with remaining cheese.