Corn and Hatch Chiles Casserole
3 eggs, beaten
4 (141/4-ounce) cans creamed corn
11/2 cups corn meal
11/2 teaspoons garlic salt
1 teaspoon baking powder
3/4 cup vegetable oil
1 pound Hatch chiles, peeled, seeded and chopped
3/4 pound Jack, Colby or cheddar cheese, grated
Instructions: Heat oven to 350 degrees. Lightly grease 9-by-13-inch casserole dish or large baking dish. Combine eggs, corn, corn meal, garlic salt, baking powder, oil and chiles, stirring well. Pour into casserole dish.
Top with half of cheese. Bake about 40 minutes. Sprinkle remaining cheese on top and continue baking for about 15 minutes or until center is not jiggling and casserole is puffed and golden.
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