1 c. yellow cornmeal
1 tbsp. double-acting baking powder
1 c. (4 oz.) shredded Cheddar cheese
2 eggs
1/2 c. salad oil
1 c. sour cream
1 can cream style corn
1 can chopped green chilies

Preheat oven to 400 degrees. Grease well a 12 cup Bundt pan; set aside. In large bowl combine cornmeal, baking powder and cheese.

In another medium bowl mix eggs, salad oil and sour cream. Add wet ingredients to dry ingredients and stir just until moistened. Spoon into prepared pan. Bake for 40-50 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes and invert on serving plate.