1 c. yellow cornmeal
1 tsp. salt
1/2 tsp. baking soda
3/4 c. milk
1/3 c. vegetable oil
2 eggs, beaten
1 (17 oz.) can cream corn
1 (4 oz.) can chopped mild green chilies
1 1/2 c. grated Monterey Jack

Mix cornmeal, salt and soda. Stir in milk and oil. Mix well. Add eggs and corn and mix well. Spoon half of the mixture into a greased 9x9 inch baking pan. Sprinkle half of the chilies, and half of the cheese on top. Repeat layers, ending with cheese. Bake uncovered at 350 degrees for 45 minutes, or until wooden pick comes out clean.

This should be spooned from pan and eaten with a fork. It may be substituted for potatoes with any kind of meat or poultry. DON'T OVERCOOK! This dish is best the first time round!