Mexican Spoon Bread

This recipe was given to mom by a dear friend Oleta Journell. She made it so often I felt it deserved it's place beside our family recipes.

1 can creamed corn
3/4 cup milk
1/3 cup oil
2 eggs
1 cup yellow cornmeal
1/2 teaspoon soda
1 teaspoon salt
1 4 ounce can diced green chiles (I would use 8 ounces next time)
2 cups sharp cheddar cheese

Combine the first 7 ingredients. Pour half of the mix into buttered 1 1/2 quart casserole dish. Layer Chiles then half the cheese.
Pour the rest of the mixture over the chiles then finish with the rest of the cheddar cheese.

Bake at 400 degrees for 45 minutes or until golden brown.