1 cup cornmeal
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon baking powder
1 can (8-3/4 ounces) cream-style corn
1 cup (8 ounces) sour cream
1/2 cup vegetable oil
1 can (4 ounces) chopped green chilies, drained
In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers. Yield: 8 servings.