Mexican Cornbread

2 eggs, beaten
3 tsp. baking powder
1/3 cup oil (I used refined coconut oil)
1 1/2 tsp. salt
1 cup cream style corn
1 cup cottage cheese
1 cup corn meal
1 small can whole green chiles
1 cup grated cheese ( I used cojack)

Mix all ingredients together except chiles and cheese.  Pour 1/2 the batter into a greased 8X8 baking pan.  Lay chiles in strips on top of batter and sprinkle with 1/2 cup cheese.  Pour/spread remaining batter on top and sprinkle 1/2 cup of cheese over.  Bake 50 to 60 minutes at 350 degrees.  Makes 9 servings.
*can be made gluten free if you make with GF corn meal and cream style corn.