1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
Heat oven to 300 degrees F. Lightly grease a 9 x 13-inch baking dish or a 12-inch
cast iron skillet.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time.
Blend in creamed corn, chiles, Monterey jack and cheddar cheese.
In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add
flour mixture to corn mixture; stir just until smooth. Pour batter into prepared
Bake in preheated oven for 1 hour, until a wooden pick inserted into center of
the pan comes out clean. If using the skillet - watch carefully as edges may brown
too much and time should be under an hour.
If desired, serve with butter and honey.
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
I am an Amazon affiliate. This means that if you buy anything on Amazon through the links on this site, a small commission will go to me. This money is used to run and maintain this site and costs you nothing extra.