- 3 1/4 cups cornmeal
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons white sugar
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded pepperjack cheese
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 2 cups milk
- 1/2 cup canola oil
- 1 (14.75 ounce) can sweet cream-style corn
- 1 (4 ounce) can canned diced green chiles
- 1/2 cup HERDEZ® Tomatilla Verde Mexican Cooking Sauce
- Non-stick cooking spray
- Preheat oven to 375 degrees. Place a 9×13 casserole dish in the oven to heat up while you mix up the batter.
- Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
- Add the milk, oil, corn, green chile peppers, and Mexican cooking sauce. Stir well.
- Carefully remove the hot baking dish from the oven and spray it with non-stick cooking spray. Immediately pour the batter into the hot baking dish, and put it back in the oven.
- Bake until a knife inserted in the center comes out clean, about 50 minutes. Let cool at least 15 minutes before serving.