2 (16 to 17 oz.) cans cream-style corn

2 eggs, beaten

3/4 cup yellow corn meal

1 tsp. garlic salt

6 Tbs. salad oil

1 (4 oz.) can roasted and peeled diced green chilies

2 cups grated Cheddar cheese

Mix together all ingredients except chilies and cheese. Divide mixture in half. Place one half in a greased 8x8x2" baking dish. Mix together the chilies and cheese; lay on top of corn mixture in dish. Cover with the remaining corn mixture. Bake at 350 degrees 35 minutes.

Serves 8