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2 cans (17 oz.) cream style corn
2 eggs, beaten
¾ c. cornmeal
¾ tsp. garlic salt
½ tsp. baking powder
1 c. green chile, chopped
6 to 8 oz. sharp Cheddar cheese, grated
Preheat oven to 350°. Mix corn, eggs, cornmeal, garlic, salt and backing powder in large bowl. Add cheese and chile. Pour into greased 11x14- inch backing dish and bake 30 to 40 minutes until light brown on top and knife inserted in center comes out clean. Serves 6 to 8.
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