|Salad oil||1⁄4 Cup (4 tbs)|
|Canned green chiles||4 , seeded and chopped (Use California Ones)|
|Canned cream style corn||9 Ounce (1 Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
In a large bowl, beat eggs and salad oil until well blended.
Add chiles to egg mixture.
Then add corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour into a greased 8 or 9-inch round or square pan.
Sprinkle remaining 1/2 cup cheese evenly over top.
Bake in a 350° oven for 1 hour or until wooden pick inserted in the center comes out clean and crust is lightly browned.