Categories: Pizza/flatbread
Ingredients
- 1 1/4 cups flour
- 1 cup cornmeal
- 1 tbsp baking powder
- 1 1/2 tsp kosher salt
- 4 large eggs
- 1 1/2 cups canned creamed corn
- 4.5 oz can mild green chiles, drained, chopped
- 1 1/2 oz mild white cheddar, grated
- 1 1/2 oz Monterey Jack, grated
- 3/4 cup unsalted butter, room temp
- 2/3 cup sugar
- Nonstick vegetable oil spray
Directions
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Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar and Monterey Jack.
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Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
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Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter. Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.