Iron-Skillet Cornbread

• Produce

  • 1 1/2 cups Creamed corn, canned
  • 1 4.5-ounce can Green chiles, mild

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 fine 1 cup fine-grind Cornmeal
  • 1 1/2 tsp Kosher salt
  • 2/3 cup Sugar

• Oils & Vinegars

  • 1 Vegetable oil spray, Nonstick

• Dairy

  • 3 4 cup unsalted butter (1 1/2 sticks, Unsalted
  • 1 1/2 oz Cheddar, mild white grated
  • 1 1/2 oz Monterey jack, grated

• Other

  • A 10-inch cast-iron skillet (measured from the rim

Found on bonappetit.com

Ingredients

• 1¼ cups all-purpose flour
• 1 cup fine-grind cornmeal
• 1 tablespoon baking powder
• 1½ teaspoons kosher salt
• 4 large eggs
• 1½ cups canned creamed corn (from one 15-ounce can)
• 1 4.5-ounce can mild green chiles, drained, chopped
• 1½ ounces mild white cheddar, grated (about ½ cup)
• 1½ ounces Monterey Jack, grated (about ½ cup)
• ¾ cup unsalted butter (1½ sticks), room temperature
• ⅔ cup sugar
• Nonstick vegetable oil spray
• A 10-inch cast-iron skillet (measured from the rim)