2 lg. eggs
1/4 c. oil
1 c. yellow cornmeal
2 tsp. baking powder
1/2 c. sour cream
8 oz. can cream style corn
4 oz. can chopped green chilies, drained
6 oz. sharp cheddar cheese, grated
Medium fine or Monterey cheese

Beat eggs until foamy; add oil, cornmeal, baking powder and sour cream; beat until smooth. Stir in corn, chilies and cheese.

Turn into a buttered 8 x 8 x 2 inch baking dish. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 1 hour. Serve warm.