Preheat oven to 400°F (200°C).

Combine cream-style corn, eggs, milk, and salad oil in a large bowl.

In a separate bowl, whisk together yellow corn meal, chopped green chiles, baking powder, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined.

Stir in grated cheddar cheese.

Pour batter into a lightly greased 9-inch square pan or larger.

Bake, uncovered, for about 45 minutes, or until the cornbread is firm and golden brown.

Let cool slightly before serving.