2 (17 oz.) cans cream style corn (may puree home-grown corn)
2 eggs, beaten
3/4 c. cornmeal
1 tsp. garlic salt
6 tbsp. salad oil
1 (4 oz.) can chili peppers, chopped
2 c. grated cheese

Mix all ingredients except cheese. Place in 9x13 inch pan. Cover with cheese. Bake at 350 degrees for 35 minutes.