1 cup butter or margarine
1 cup sugar
4 eggs
1 can(4 oz) green chilies
1 can (16 0z) creamed corn
1cup chedder/jack mix cheese
1 cup flour
1 cup corn meal
4 teaspoons baking powder
1/4 teaspoon salt( I omit this and use salted butter)

Preheat oven and Pans 350, place a pat of butter into pan to melt while preheating, cream butter and sugar, add eggs one at a time mixing well, add chilies , cheese, and can of creamed corn mix well.  Sift flour corn meal and baking powder together and add to corn mixture blending well. Put in buttered cast iron pan, Bake at 325 for 1 hour or untill a toothpick comes out clean.

Note: I used 2 #6 skillets as some wanted Jalapenos and some didn't. Normally I would use a #12 cast iron Dutch Oven when camping or a #10 skillet. Cooking time will vary a little --just follow the toothpick method to ensure cornbread is baked through.

Topping can be adjusted to amount of an ingredient use to sooth any taste or other types of ingredients to create different staples such as adding bacon and shrimp toppings with your favorite Cajun spices for a Cajun treat style Cornbread Pie.