Stir in the evaporated milk and bring the mixture to a boil. Add cornmeal mixture and reduce to a low heat. Simmer for 4 minutes, stirring occasionally.
Stir in the drained corn and continue to cook over low heat until the mixture pulls easily away from the sides of the saucepan, about 5 minutes. Remove from the heat and stir in 1/2 cup of the cheese.
Spread evenly the mixture into the baking dish with a spatula. Sprinkle the remaining 1/2 cup of cheese on top.
Bake for 30 to 40 minutes or until the cheese is melted and golden brown. Set aside to rest for at least 30 minutes before serving.