This one comes courtesy of my old pal Jeannette McDonald. Be sure to make sure it’s cooked all the way through—as the batter’s on the wet side, this can be a problem. This one’s a real crowd-pleaser, good for potlucks. YUM.
1 c yellow cornmeal
1/4 c all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
3/4 c milk
1/4 c vegetable oil
1- 17 oz. can creamed corn (sometimes I cheat and mash up fresh or frozen corn—that creamed stuff is sweet
1/4 c minced red, green, white or yellow onions
1 1/2 c shredded cheddar or jack cheese
1 can diced green chiles (or fresh roasted equivalent)
1 bunch chopped cilantro
optional: some bacon
Preheat oven to 400F. Grease a 9” square baking pan. Combine dry ingredients in a large bowl. Stir in corn, onions, cilantro. Pour liquid mixture into dry ingredients, stir until just moistened. Spoon half of the mixture into your baking pan, sprinkle with half the cheese. Cover with the rest of the batter, top with the rest of the chilies and cheese. Bake 30-35 minutes or until a toothpick inserted comes out clean.