I found this recipe at Saucy Sally’s Site. I’ve served it at two baby shower luncheons where it was a big hit. Original source: Bon Appetit, July 1989, page 78; posted here with Sally’s permission.
I use two 9-inch round cake pans. I let the bread cool in the pans for 5-10 minutes before turning out onto racks and allowing them to completely cool. This results in 2 round “cakes” about 1 inch high, which I then cut into wedges and serve.
To prepare ahead: Cool completely, then wrap in foil and freeze. To reheat, thaw completely, then heat in foil at 325F for 20 minutes; unwrap and continue heating for 5 minutes until the outside is lightly toasted.
1/2 C butter, room temperature
1/2 C (or less) sugar
4 oz. mild green chiles, seeded and chopped (I use a 4-oz can)
1 lb. creamed corn
1/2 C (1-1/2 oz) grated Monterey Jack cheese
1/2 C (1-1/2 oz) grated cheddar cheese
1 C flour
1 C yellow cornmeal
4 tsp. baking powder
1/2 tsp. salt
Grease and flour a 9×13-inch baking pan. Cream butter and sugar until fluffy. Beat in eggs one at a time. Mix in chiles, cheese, and corn.
Combine dry ingredients; add to corn mixture, blend well.
Bake in 300F oven until golden brown and it begins to pull away from the sides of the pan (about 55 minutes).