I found this recipe at Saucy Sally’s Site. I’ve served it at two baby shower luncheons where it was a big hit. Original source: Bon Appetit, July 1989, page 78; posted here with Sally’s permission.
I use two 9-inch round cake pans. I let the bread cool in the pans for 5-10 minutes before turning out onto racks and allowing them to completely cool. This results in 2 round “cakes” about 1 inch high, which I then cut into wedges and serve.
To prepare ahead: Cool completely, then wrap in foil and freeze. To reheat, thaw completely, then heat in foil at 325F for 20 minutes; unwrap and continue heating for 5 minutes until the outside is lightly toasted.
1/2 C butter, room temperature
1/2 C (or less) sugar
4 eggs
4 oz. mild green chiles, seeded and chopped (I use a 4-oz can)
1 lb. creamed corn
1/2 C (1-1/2 oz) grated Monterey Jack cheese
1/2 C (1-1/2 oz) grated cheddar cheese
1 C flour
1 C yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
Grease and flour a 9×13-inch baking pan. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in chiles, cheese, and corn.
Combine dry ingredients; add to corn mixture, blend well.
Bake in 300F oven until golden brown and it begins to pull away from the sides of the pan (about 55 minutes).
The Family Recipe Box 