Baked Corn Souffle with Chiles
Servings: 6

1 cup yellow cornmeal
3 tsp. baking powder
1/2 tsp. salt
1/2 pint sour cream
1 (15-16 oz.) can cream style corn
3/4 cup Wesson oil (may use less)
2 eggs, beaten with fork
1 small can Ortega green chilies, diced
Lots of grated Tillamook cheese

Mix ingredients in a three inch deep casserole.

Top with grated cheese.

Bake uncovered in preheated 375 degree oven for 45 minutes.

Easy to double and freezes well.