Sweet and moist.  Makes a 9”x13” pan.

Ingredients:

• 2¼ Cups Flour
• 1¾ Cups Corn Meal
• ¾ Cup Sugar
• 1 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1 Tsp. Salt
• 2 Cups Milk
• ¾ Cup Melted Butter
• 3 Large Eggs
• 1 Cup Corn Kernels
• ½ Cup Santa Fe Ole's Late Harvest Strips, very coarsely chopped

Preparation:

• Preheat oven to 350° F.
• Generously butter a glass 9”x13” baking pan.  Set aside.
• In a large bowl, whisk together dry ingredients.
• Whisk melted butter, milk and eggs together.
• Add wet ingredients to dry and whisk until just blended.
• Fold in corn and chiles.
• Pour batter into prepared pan.
• Bake for about 40 minutes or until a tester inserted into the center comes out clean.  

Serving: