Tex-Mex Skillet Cornbread
1¼ cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1 15-ounce can creamed corn
1 4.5-ounce can mild green chiles, drained and chopped
1½ ounces Monterey Jack, grated (about ½ cup)
1½ ounces mild cheddar, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), at room temperature
⅔ cup sugar
Place rack in center of oven. Set an oven-proof skillet on a rimmed baking sheet and place on rack, then preheat oven to 400 degrees F.
Whisk together flour, cornmeal, baking powder and salt in a medium mixing bowl. Set aside.
Lightly beat eggs in another bowl, and whisk in the creamed corn, chiles, Monterey Jack and cheddar.
Mix butter and sugar in a large bowl with a wooden spoon, just until butter absorbs sugar somewhat but with the butter still in small pieces. Add the egg mixture to this bowl and mix until just combined. Then, mix in the dry ingredients, gently stirring until the dry mix is just lightly incorporated.
Carefully remove hot skillet from oven and immediately coat it with a light film of nonstick spray. Pour the batter into the hot skillet — it should sizzle on contact and stay slightly mounded in the center. Return skillet to oven, and bake cornbread until top is golden brown and it springs back when gently pressed, around 35-45 minutes. Remove from oven and let cool for 10 minutes before serving.