1 cup shredded cheddar cheese
2 eggs
1 Tbl. baking powder
1 cup sour cream
8.5 oz. cream style corn
1/2 cup canola oil
4 oz. chopped green chilies (I use 8 oz.)
In a large bowl mix all wet ingredients. Stir in dry ingredients until just moist. Pour into greased 8" baking dish. Bake @ 400 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Store in refrigerator.
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