Mexican Corn bread

1, 17-ounce can creamed corn

1 cup corn meal

3/4 c. milk

1/2 t. baking soda

1/3 c. oil

2 eggs

1 4-ounce can green chiles, chopped

1/2 pound coarsely shredded cheddar cheese

1. Place all ingredients in a bowl and combine.
2. Pour in to a 2 quart casserole.
3. Bake at 400° for 45 minutes.