3 eggs, slightly beaten
1 (17 oz.) can cream-style corn
1 (4 oz.) can chopped green chilies, drained
1/2 c. mayonnaise
3/4 c. diced onion
2 c. (8 oz.) shredded Cheddar cheese
2 c. buttermilk
3 c. self-rising cornmeal mix

Combine first 7 ingredients in a large bowl; stir to blend. Add cornmeal mix, stirring just until moistened. Pour into a greased 13 x 9 x 2-inch pan. Bake at 375 degrees for 40 to 45 minutes or until golden. Yield: 18 to 20 servings.