2 eggs
1 c. whole kernel corn
1 tbsp. baking powder
1 c. sour cream
1/4 c. butter, melted
1 c. corn meal
1 1/2 tsp. salt
1 c. grated
Cheddar cheese
1 can (4 oz.) chopped green chiles

Beat eggs, add corn, baking powder, sour cream, butter, corn meal and salt. Stir until well blended. Pour half batter into a well greased ring mold. Place the chilies and 1/2 cheese over batter. Add remaining batter and top with rest of cheese. Bake 12 to 14 minutes in 3 minute intervals turning dish 1/4 turn. It's done when mixture pulls away from sides and top with rest of cheese. Bake 12 to 14 minutes in 3 minute intervals turning dish 1/4 turn. It's done when mixture pulls away from sides.

Serves 6 to 8.