Ingredients:

  • 1 box (8.5 oz / 240g) yellow cornmeal mix
  • 1 can (14.75 oz / 418g) creamed corn
  • 1 large egg (50g)
  • 1/3 cup (80ml) melted unsalted butter
  • 1 cup (115g) shredded Pepper Jack cheese
  • 4 oz (113g) diced mild green chiles, drained
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease your baking pan with butter or non-stick spray.
  2. In a large bowl, whisk the egg and melted butter until combined. Stir in the creamed corn.
  3. Gently fold in the cornmeal mix, garlic powder, and smoked paprika using a spatula.
  4. Once just combined, fold in the shredded cheese and green chiles. Stop mixing as soon as no dry streaks remain to avoid overworking the gluten.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 30–40 minutes until the edges pull away slightly from the pan and the top is deep mahogany gold. A toothpick inserted into the center should come out clean.