Green Chile Corn Bake
from Lynn Raabe, Diana Kelly's Mom, Rocklin, CA

2 cans cream style corn

2 eggs

3/4 c. corn meal ( I used coarse ground, polenta style)

1/2 to 1 tsp. garlic salt (I used 1 tsp garlic powder)

6 Tbsp. olive oil

2 small cans chopped green chile

2 cups shredded cheddar cheese

1 small can chopped pimento ( I used chopped fresh red bell pepper)
Mix and bake in a greased casserole for 35-60 minutes at 350*.
Cooking time depends upon thickness of the bake. Enjoy!

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