Iron Skillet Cornbread

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)

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