1 3/4 c. (1 lb. 1 oz. can) cream style corn
1 1/4 c. undiluted Carnation evaporated milk
3/4 c. water
3/4 c. (4 oz. can) drained sliced mushrooms
2 tbsp. melted butter
2 tbsp. drained diced green chilies
3/4 c. yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1/2 c. (2 oz.) shredded Cheddar cheese

Mix corn, evaporated milk, water, mushrooms, butter and chilies. Combine cornmeal, baking powder, and salt. Stir into corn mixture. Blend thoroughly. Pour into buttered 9x9x2 inch baking pan. Sprinkle with cheese. Bake in moderate 350 degree oven about 45 minutes or until firm. Makes 6 servings.