Corn Chile Bread - cooking recipe

Ingredients

1 pt. corn
1 c. yellow corn meal
1 tsp. salt
3 tsp. baking powder
3/4 c. milk
3/4 c. melted butter
2 eggs, well beaten
1/4 lb. Monterey Jack cheese, diced
1 (4 oz.) can peeled green chilies (I use mild)

Preparation

Combine all ingredients and pour into a well buttered 2-quart souffle dish.
Bake in a preheated 350\u00b0 oven for 1 hour.