|Salad oil||1⁄4 Cup (4 tbs)|
|Canned green chiles||4 , seeded and chopped (1 Can)|
|Canned cream style corn||9 Ounce (1 Small Can)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Shredded sharp cheddar cheese||8 Ounce|
Preheat oven to 350°.
Grease an 8 or 9-inch round or square pan; set aside.
In a bowl, beat eggs and oil until well blended.
Add chiles, corn, sour cream, cornmeal, salt, baking powder, and 1 1/2 cups of the cheese; stir until thoroughly blended.
Pour batter into prepared pan and sprinkle the remaining 1/2.
cup cheese over the top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean.