1 c. yellow cornmeal
3 tsp. baking powder
1/2 tsp. salt
3 eggs
1 c. buttermilk
1/2 c. butter, melted
1 c. corn, fresh or frozen, thawed
4 oz. chopped green chilies
2 c. shredded cheddar cheese

In a large bowl mix cornmeal, baking powder and salt. In another bowl beat eggs and mix in buttermilk, butter and corn. Blend egg mixture into cornmeal mixture. Pour 1/3 of batter into a greased 8" or 9" square baking dish and over this layer 1/2 the chilies and 1/2 the cheese. Pour the remaining batter into pan and top with rest of chilies and cheese. Bake at 350 degrees for 45 minutes. Serve warm. Great with chili, Spanish omelets and beef.