South of The Border Corn Bread
1 cup creamed corn
2 eggs, beaten
1/3 cup corn oil
3/4 cup milk
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (4 ounce) can green chilies, diced
1 1/2 cups extra-sharp cheddar cheese, grated
Preheat oven to 375^F.
Combine corn, eggs, oil, and milk.
Mix cornmeal, salt, and soda together and add to milk mixture, blend well.
Pour half the batter into a 1-quart casserole, spread the chilis on top and sprinkle with half the cheese.
Pour remaining batter over and sprinkle with remaining cheese.
Bake for 40 to 45 minutes.