2 eggs
1 c. yellow cornmeal
1 (1 lb. 1 oz.) can cream style corn
1/4 c. milk
1/3 c. butter, melted
1/2 tsp. baking soda
1/2 lb. shredded cheddar cheese
1 (4 oz.) can green chilies, chopped

Beat the eggs lightly in a medium size bowl. Stir in the cornmeal. Add the corn, milk, butter, baking soda and salt. Grease a 6-cup casserole with oil or butter. Place half the corn mixture in the casserole. Add half the cheese and the chilies. Add remaining corn mixture and top with remaining cheese. Bake in moderate oven, 350 degrees, 35 minutes or until set. The time depends on the shape of the casserole.