Mexican Cornbread

Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.

Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.

Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.

Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.