Hotel Condon Corn Bread

Adapted from chef gail stanfield of the hotel condon in condon, oregon.

Preheat the oven to 375 degrees.

In a large bowl , whisk together the eggs.

Then add the creamed corn , and melted butter.

Whisk in the sugar until blended.

In a small bowl , whisk together the flour , cornmeal and baking powder.

Slowly add the flour mixture into the large bowl until combined.

Fold in the diced chiles and cheese until combined.

Place the mixture into a greased 10-inch round cake pan and smooth the top of the batter.

Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean , about 30 minutes.

Remove from the oven and cool the bread for 15 minutes on a rack.

Invert the bread onto a platter and drizzle with honey.

Cool completely , then cut and serve.

eggs, creamed corn, butter, sugar, flour, cornmeal, baking powder, diced green chilies, mexican blend cheese, honey