Submitted by Justin Jackson, Howe, Ark.
• 1 C butter, melted
• 1/2 C white sugar
• 4 eggs
• 1 (15-ounce) can cream-style corn
• 1 (4-ounce) can chopped green chili peppers, drained
• 1 whole jalapeño, chopped fine
• 1/2 C shredded Monterey Jack cheese
• 1/2 C shredded Cheddar cheese
• 1 C all-purpose flour
• 1 C yellow cornmeal
• 4 tsp baking powder
• 1 tsp salt
Preheat the oven to 300 degrees. Lightly grease a 9-by-13 inch baking dish, or 12-inch Dutch oven. Beat together butter and sugar in a large bowl. Beat in eggs, one at a time. Blend in corn, chilies, chopped jalapeño, Monterey Jack cheese and Cheddar cheese. Stir together flour, cornmeal, baking powder and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth. Pour batter into the prepared pan. Bake in the preheated oven for 1 hour or cook over coals until a toothpick inserted into the center of the pan comes out clean.
