South of the Border Cornbread Souffle'

• 1 cup creamed corn
• 2 eggs, beaten
• 13 cup corn oil
• 34 cup milk
• 1 cup cornmeal
• 12 teaspoon salt
• 12 teaspoon baking soda
• 1 (4 ounce) can green chilies, diced
• 1 12 cups extra-sharp cheddar cheese, grated

1. Preheat oven to 375F.
2. Combine corn, eggs, oil, and milk.
3. Mix cornmeal, salt, and soda together and add to milk mixture, blend well.
4. Pour half the batter into a 1-quart casserole, spread the chilies on top and sprinkle with half the cheese.
5. Pour remaining batter over and sprinkle with remaining cheese.
6. Bake for 40 to 45 minutes.

corn, eggs, corn oil, milk, cornmeal, salt, baking soda, green chilies, cheddar cheese

Taken from www.food.com/recipe/south-of-the-border-cornbread-souffle-56135 (may not work)