West Virginia Corn Casserole

2, 14.75 oz. cans creamed corn

2 large eggs, beaten

3/4 C. yellow cornmeal

1 tsp. garlic salt

1/2 tsp. baking powder

1/2 C. vegetable oil

1, 4 oz. can diced green chilies

2 C. shredded sharp cheddar cheese

Mix together the first 7 ingredients. Pour half of the mixture into a greased 2 quart casserole and top with half of the cheese. Pour the remaining mixture on top and spread around, topping with the remaining cheese. Bake, uncovered, in a 350 degree oven for 1 hour. Allow to sit for 5 minutes before serving.