1 1/2 c. flour
1 1/2 c. cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 lb. Monterey Jack cheese with jalapeno peppers, shredded (2 c.)
1 (8 3/4 oz.) can creamed corn
1 (4 oz.) can green chilies, chopped
1 sm. onion, grated
2 lg. eggs
3/4 c. milk
4 tbsp. butter, melted

Preheat oven to 400 degrees. Grease a 9x13 inch baking pan. In a large bowl, mix first 5 ingredients.

In medium bowl, beat cheese, corn, chilies with their liquid, onion, eggs, milk and butter until blended; stir into flour mixture just until moistened. Spread batter in pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean. Serve warm.