Mexican Cornbread Souffle

• 1 cup creamed corn
• 2 eggs, beaten
• 1/3 cup corn oil
• 3/4 cup milk
• 1 cup cornmeal
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 can (4 oz.) green chilies, seeded and diced
• 1-1/2 cup 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, blending 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 40-45 minutes.

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

Taken from www.foodgeeks.com/recipes/1188 (may not work)