Corn Casserole

CORN CASSEROLE

30 ounces (2 cans) cream-style corn
8 ounces shredded sharp Cheddar cheese
4 ounces chopped green chilies – drained
1/2 cup finely chopped onion
1 cup milk
2 large eggs – beaten
1 cup yellow cornmeal
1 1/2 teaspoons garlic salt
1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Combine cornmeal and remaining
ingredients; stir into corn mixture. Pour into a lightly greased 11- x 7- x 1 1/2-inch baking dish. Bake at 350 degrees F. for 50 minutes or until a knife inserted in center comes out clean. Yield: 8 servings.