Your LIfe Arizona

Christopher’s Cornbread


  • 2 cups creamed corn
  • 3 oz. (weight) sharp cheddar
  • 1/2 cup green chilis
  • 10 oz. (weight) eggs
  • 1 cup white sugar
  • 12 oz. (weight) butter (room temperature)


  • 160 g. (1 1/4 cup) AP flour
  • 200 g. ( 1 2/3 cup) cornmeal
  • 22 g. (1/8 cup or 1 3/4 Tbsp.) baking powder
  • 2 tsp. kosher salt


Place skillets in a 425-degree oven (high fan).

Add the first 6 ingredients to a large bowl and mix with a wire whisk. Mix in butter with hands.

Combine dry ingredients in a small bowl and mix well.

Add dry ingredients to wet and mix with a spatula until just barely combined.

Remove skillets from the oven and spray with Vegalene. Add filling to about 3/4 inch below top of skillet.

Bake 18-20 minutes until just set in the center.

Remove from oven and serve.



Save the leftovers for salad croutons.

Neighborly Public House | The Colony @ 5538 N 7th St., Phoenix