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Heat oil and 1 tablespoon butter in a 9- or 10-inch cast-iron (or ovenproof skillet) over medium-high heat. When butter is melted and begins to bubble, add onion. Cook for 5 minutes or until onion is soft and beginning to brown, stirring occasionally. Add corn kernels, bell pepper and cumin. Cook and stir for 3 minutes more. Remove skillet from heat to cool slightly.
Preheat oven to 350°F. In a medium bowl, combine cornmeal, flour and salt. Add cream-style corn, eggs, undrained chiles and cheese; stir just until combined.
Fold onion mixture into cornmeal mixture. Return skillet to medium heat and add the remaining 1 tablespoon butter. When butter is melted, tilt skillet to coat bottom with butter. Pour batter into skillet.
Transfer skillet to oven and bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Serve warm.