Randy's Mexican Corn Bread

Randy’s Mexican Corn Bread (Randy cleaned the floors in Labor and Delivery and Bubbe and I both loved working with him!)
2 c cornmeal
1 t baking powder
1 egg
1 c milk
¼ c oil
1 can creamed corn
½ lb grated cheddar (reserve ½ c for topping)
4-6 toasted peeled seeded green chilies, diced
Put egg, milk, and corn in blender. Combine dry ingredients. Add all liquids. Fold in cheese and chilies. Grease baking dish. Bake at 425 for 35-40 min. add ½ c cheese last 5 min.