by Charles Myers, chef/owner of Big Sky Cafe

1/2 lb butter (2 sticks)
1 cup sugar
4 eggs
7 oz diced, roasted green chilies
1 1/4 cups creamed corn

1 cup grated cheddar cheese
1 1/2 cups flour
1 cup yellow cornmeal
4 tsp baking powder

1/2 tsp salt

With an electric mixer, cream together the butter and sugar.

When smooth beat in the eggs, green chilies, creamed corn and grated cheese.

Sift the dry ingredients together and stir into the wet meixture.

Bake in a greased cake pan or muffin tins at 350 degrees F for about 25 minutes, depending on the size of the baking pan. The objective is to get a toasty crunch on the outside while remaining moist and chewy inside.