Dutch Oven Green Chili Corn Bread

Ingredients

• 1 cup unsalted butter
• ¾ cup sugar
• 4 eggs
• ½ cup roasted, seeded, and diced green chiles (canned may be used)
• 1½ cups cream-style corn
• ½ cup grated Monterey jack cheese (may use jalapeño jack for more spark)
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt

Instructions

1. 1
   Preheat an oven to 325˚
2. 2
   Light 18 charcoal briquettes, or use the glowing embers from a wood fire. Butter a 10-inch Dutch oven with a lid or a 9-inch square baking pan.
3. 3
   In a large bowl, beat together the butter and the sugar. Add the eggs, one at a time, beating well after each addition. Add the chiles, corn, and cheese and mix well.
4. 4
   Sift together the flour, cornmeal, baking powder, and salt; add to the egg mixture and mix until smooth.
5. 5
   To make corn bread in the Dutch oven: Pour batter into the prepared Dutch oven. If baking over a fire, place the Dutch oven on top of 9 of the briquettes (or glowing embers) and place the remaining 9 briquettes (or glowing embers) on top of the lid. Briquettes cannot be touching the bottom of the Dutch oven. The legs of the Dutch oven should keep it elevated ½ inch or so above the briquettes. Ideally, the Dutch oven should be placed in a pit just deep and wide enough to hold it so it’s surrounded by a consistent, even heat. Bake approximately 1 hour. If using an oven, bake until a tester inserted into the center comes out clean, about 1 hour.
6. 6
   To make corn bread in the baking pan: Pour batter into the prepared pan and bake in the preheated oven until a tester inserted into tile center comes out clean, about 1 hour