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INGREDIENTS:

4 eggs, beaten
2 (17 oz.) cans cream style corn
1/2 c. butter, melted
1 (6 oz.) pkg. Mexican corn bread mix
1 tsp. baking powder
1 c. (4 oz.) shredded Cheddar cheese

DIRECTIONS:

Combine all ingredients, except cheese, in a large bowl. Pour into a lightly greased 2 quart shallow casserole. Bake at 400 degrees for 30 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese melts. Yield: 8 servings.

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