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Corn Souffle


1 c. Bisquick
1/2 c. milk
1/2 tsp. sugar
2 tbsp. butter, melted
1 egg, beaten
1 can creamed corn
1/2 lb. jack cheese, shredded
1 can Ortega chilies, chopped


Melt butter in 9 x 12 Pyrex dish, pour butter in bowl, add all the ingredients except cheese and chilies. Mix and pour half butter in Pyrex dish, top with the cheese and chilies, then pour the rest of the batter on top. Bake 1 hour at 350 degrees.