1 cup all purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder (I use Clabber Girl brand)
1 Tbsp granulated sugar…
1 small can (about 6 oz.) diced green chilies
1 small can (about 6 oz.) diced jalapeños (optional)
2 tsp diced red pepper flakes
1 can creamed corn
1 8 oz. container of sour cream (I use Daisy)
3 eggs, beaten lightly
2 cups shredded Mexican blend cheese
2 teaspoons Sriracha hot sauce
Half stick butter

Mix all ingredients except butter in a large mixing bowl.

Preheat oven to 350. Put skillet (I prefer a 10 inch cast iron) in oven with half stick butter while preheating. Once butter is melted, lift skillet out and slosh butter around pan to coat around the bottom. Pour mixed ingredients into the pan. Bake for a good hour or until top gets golden.

I prefer cast iron, but should work just fine in any casserole dish of the approximate size.

Enjoy Y’all!