1/2 cup purple or yellow cornmeal

1/2 cup all purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1/2 teaspoon salt

1/3 cup unsalted butter, melted, cooled

2/3 cup buttermilk

2 whole eggs

1 cup fresh corn kernels

1/4 cup heavy cream

1 jalapeno chile, seeded, minced

1 small poblano chile, roasted, peeled, seeded, diced

1/2 cup grated sharp cheddar cheese

1. Pre-heat oven to 400°F.

2. In mixing bowl, combine cornmeal, flour, baking powder, sugar, and salt. Set aside.

3. Melt butter in well-seasoned 8" cast iron skillet. Swirl to coat bottom and sides. Pour excess into another bowl. Whisk in buttermilk and eggs. Combine with dry ingredients. Fold in corn, cream and chiles.

4. Pour half mixture into skillet. Sprinkle in cheese. Pour remaining mixture on top. Bake 30 to 35 minutes until golden brown or until wooden skewer inserted in center comes out clean. Serve at once