Iron Skillet Cornbread Recipe - (4.3/5)

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup fine grind cornmeal
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 4 large eggs
• 1 1/2 cups canned creamed corn, from one 15-ounce can
• 1 4.5-ounce can mild green chiles, drained, chopped
• 1 1/2 ounces mild white cheddar, grated, about 1/2 cup
• 1 1/2 ounces Monterey Jack, grated, about 1/2 cup
• 3/4 cup unsalted butter, 1 1/2 sticks, room temperature
• 2/3 cup sugar
• Nonstick vegetable oil spray
• A 10-inch cast-iron skillet (measured from the rim)