Mexican Corn Bread Souffle - cooking recipe

Ingredients

1 c. (small can) creamed corn
2 eggs, beaten
1/3 c. corn oil
3/4 c. milk
1 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. baking soda
1 (4 oz.) can diced green chilies
1 1/2 c. sharp Cheddar cheese

Preparation

Preheat oven to 375\u00b0.
Combine corn, eggs, oil and milk.
Mix dry ingredients and blend well with wet mixture.
Pour half the batter into a 1-quart casserole dish.
Spread the chilies on top and sprinkle with half the cheese.
Pour remaining batter over and sprinkle with remaining cheese.
Bake for 40 to 45 minutes.
Makes 6 servings.