Preheat oven to 425˚ F. Lightly grease a 10 inch ovenproof skillet (cast iron works well) or 9 x 9 in. baking pan with corn oil. Mix together dry ingredients. In a large bowl, combine the flour, baking powder, sugar, salt, and cornmeal. In another large bowl, lightly beat the eggs, then beat in the milk and oil or butter. Stir in the corn, chiles, red pepper and cheese. Pour the wet ingredients into the dry ingredients, mixing just until blended: Do not over-mix. Spoon into the prepared pan. Bake 25 to 30 minutes, until the top is lightly golden and a pick inserted into center comes out clean. Cool slightly before serving.
Serves 6 to 8
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