2 cups yellow self rising cornmeal
½ cup self rising flour
2 Tbsp sugar
1 tsp garlic powder
1½ cup buttermilk
1 (8) oz cream corn
1 large egg, beaten
1 (4 oz) can green chiles, drained
1½ cup shredded sharp cheddar cheese
6 green onion, chopped
Preheat the oven to 425°F. Place a 10-inch cast iron skillet or similar in the oven. Add 2 Tbsp butter to melt while the oven preheats. In a medium size mixing bowl, sift together the cornmeal, flour, sugar and garlic powder. In a separate bowl, whisk together buttermilk, cream corn and egg. Add the wet to the dry ingredients mixing just until fully moistened. Stir in the green chiles, 1 cup of shredded cheddar cheese and chopped green onion. Mix well. Remove the skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the pan and top with the remaining shredded cheddar cheese. Bake for 30-35 minutes until golden and a toothpick inserted into the center show moist crumbs. Serve warm.