1 1/2 c. yellow cornmeal
1 c. whole wheat flour
1 tbsp. baking powder
1 tsp. salt
1 egg
1 c. milk
3/4 c. canned creamed sweet corn
1/4 c. honey
1 (4 oz.) can green chilies in brine
4 tbsp. butter
1/2 c. onion, chopped
1 c. mild cheddar cheese, grated

Preheat oven to 350 degrees and grease an 8"x8" tin. Mix all the dry ingredients together in large bowl. Beat the egg and milk together in a bowl and add the creamed corn and the honey; set aside.

Drain and chop the chilies. Melt the butter in a frying pan and saute the onion and chilies in it until the onion is transparent. Pour the egg and milk mixture, then the saute into the dry ingredients in the large bowl. Add the cheese and stir the whole mixture until it is just mixed. Pour the batter into the greased pan and bake for 35 to 40 minutes. Allow to cool before serving.