2 eggs 1/4 cup salad oil 1 can (9 ounce size) cream style corn 1/2 cup sour cream 1 cup yellow cornmeal 1/2 teaspoon salt 2 teaspoons baking powder 2 cups sharp Cheddar cheese, shredded
Preheat oven to 350 degrees F. Grease an 8 or 9 inch round or square pan; set aside.
In a bowl, beat eggs and oil until well blended. Add corn, sour cream, cornmeal, salt, baking powder and 1 1/2 cups of the cheese; stir until thoroughly blended. Pour batter into prepared pan and sprinkle the remaining 1/2 cup of cheese over the top.
Bake for 1 hour or until crust is lightly browned and a wooden pick inserted in center comes out clean.