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James's Corn Bacon Custard Casserole

2 eggs, beaten
4 cups cream-style corn
3/4 cup cornmeal
1/2 teaspoon salt
1 clove garlic, minced
1/2 teaspoon baking powder
1/4 cup melted butter
1 can (4 ounces) canned mild chopped green chile peppers
3/4 cup shredded Cheddar cheese
PREPARATION:

Preheat oven to 375°. Combine eggs, corn, cornmeal, salt, garlic, baking powder, butter, chile peppers, and cheese in a blender or food processor. Puree. Pour into a buttered 1 1/2-quart casserole.
Bake corn custard for 30 minutes,or until a knife inserted in center comes out clean. Serve hot.
Serves 4 to 6.

I'll always be number 1 to myself.

- Moses Malone