Mexican Corn - cooking recipe

Ingredients

1 (1 lb.) can cream-style corn
1 c. Bisquick mix
1 egg, beaten
2 tsp. melted margarine
2 tsp. sugar (optional)
1/2 c. milk
1 (4 oz.) Ortega chilies, diced
1/2 lb. Jack cheese, thinly sliced

Preparation

In bowl, combine corn, Bisquick mix, egg, butter, sugar and milk and mix well.
Turn one-half of batter mix into well-greased 8 x 8-inch glass baking dish.
Cover with chilies then cheese slices on top of chilies.
Spread remaining batter on top.
Bake at 400\u00b0 for about 30 minutes or until brown.