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.