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Place the rack in center of oven and pre heat to 350 degrees.
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Beat the eggs in a large bowl. Add melted butter, buttermilk, creamed corn and green chiles. Mix until all ingredients are blended well.
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Add the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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Fold the wet and dry ingredients together just until incorporated.
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Grease a 9x13 pan and pour the batter into the prepared pan.
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Sprinkle the top of the batter with grated cheese.
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Bake for 35-40 minutes until cornbread springs back when touched or a toothpick inserted int he center comes out with a few moist crumbs attached.