Loaded Cornbread

Loaded Cornbread 2 cups self-rising cornmeal 1 cup flour 2 eggs 2-1/2 to 3 cups buttermilk (approximately) 1 cup shredded cheddar cheese 1/2 cup cooked, chopped bacon 1 (4-oz) can green chiles, undrained 1 (14.75-oz) can creamed corn 2 Tbsp vegetable oil Pour oil into 12-inch cast iron skillet. Place skillet in oven. Heat oven to 425ºF with skillet inside. Combine remaining ingredients. Batter should be the consistency of waffle batter. Once the oven is preheated, remove skillet and pour in the batter. Bake for 35 to 40 minutes or until golden brown.