Mexican Spoon Bread

1(16oz) can cream corn
3/4 cup milk
1/3 cup oil
2 eggs, slightly beaten
1 cup corn meal
1/2 tsp. baking soda
1 tsp. salt
1 small can mild green chilis, chopped
1-1/2 cup shredded cheddar cheese

Mix together all but chilies and cheese in order given.Pour half of batter into greased 9" x 13" pan and top with HALF of chilies and cheese. Repeat layers;batter, chilies, cheese.
Bake for 30 to 35 min @350 degrees.

From Judy Rodman 2012