(Serves 4 to 6)
2 cans cream-style corn
1 c. grated cheese
3/4 c. cornmeal
2 cans green chilies
2 Tbsp. oil
1 tsp. garlic salt
Mix all but green chilies and cheese. Remove seeds from
chilies and chop fine. Combine with cheese. Put a layer of
corn mixture in pan, then a layer of chilies and cheese. Bake
at 350 degrees for 35 minutes. Keeps well in freezer.
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