| 1.0 cup | all-purpose flour |
| 1.0 cup | yellow cornmeal |
| 0.25 tsp | salt |
| 4.0 tsp | Baking Powder |
| 1.0 each | (15 ounce) can creamed corn |
| 2.0 ounce | green chili peppers, 1/2 small can, roasted syle |
| 1.0 cup | Butter |
| 1.0 cup | Sugar |
| 0.5 cup | cheddar cheese, shredded |
| 0.5 cup | monterey jack cheese, shredded |
| 4.0 each | eggs |
Prehead oven & skillet to 300 degrees.
Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.
Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).
Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.