1 lb. can cream corn
1 1/2 c. Bisquick
2 tbsp. sugar
2/3 c. milk
4-oz. can green chiles, chopped
1 egg
2 tbsp. melted butter
8-oz. sliced Monterey Jack cheese

Mix corn, bisquick, sugar, milk and butter. Stir to remove lumps. Pour 1/2 batter into a greased 8 x 8 pan. Top with green chiles and lay cheese slices on top. Pour rest of batter over all.

Bake at 375°F for 30 minutes or until top is brown.