Southwest Corn Casserole

From The Kitchen of Robyn Haggerty

2 – 16 to 17 ounce cans of creamed
corn
2 eggs, beaten
¾ cups yellow corn meal
1 teaspoon garlic salt
6 Tablespoons vegetable oil
1 – 4 ounce can of roasted and peeled diced
green chilies
2 cups grated cheddar cheese

Preheat oven to 350 degrees

Mix together all of the ingredients except the chiliesand the cheese. Divide the mixture in half.Place one half of the mixture in a greased 8x8x2baking dish. Mix together the chilies and the cheese and place half of that mixture over the corn mixture.Place the remaining Half of the corn mixture on top and then place the remaining half of the chilies andcheese mixture on top.

Bake at 350 degrees for 35 minutes.
Serves 8