Cheesy Poblano Cornbread

1 Tbsp. unsalted Butter
1 C. flour
1 C. cornmeal (fine)
1 Tbsp. sugar (any type)
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
2/3 C. buttermilk
2 eggs, plus one egg-white
1 C. shredded cheese (cheddar, jalapeno/jack, monterrey/jack, etc..)
1/2 C. frozen corn (defrosted)
2 Tbsp. Milk or cream
1 tsp. butter (melted)
1 tsp. cornstarch (optional)
1 small can roasted green chilis (drained) -  OR - 1 whole freshly roasted Poblano chili, skinned, pithed and seeded, and finely chopped
Butter (to dab on top)
Prehead oven to 400.  Melt 1 Tbsp. butter in 10-in. cast iron skillet over med-low heat.  Spread up sides of pan.  Or butter a baking dish if using instead.
In a med bowl, whisk together Flour through baking soda, set aside.  In a separate bowl, beat buttermilk and eggs together, set aside.  Place corn, milk (or cream), 1 tsp. butter, and cornstarch (if using) in food processor and whir lightly to "cream" the corn, leaving several pieces whole.
Stir the buttermilk/egg mixture into the flour mixture just until combined.  Stir in the corn mixture, shredded cheese and chilis.  Stir to combine.
Spread the mixture into your prepared skillted or dish and dab a bit more butter on top.  Bake for 25-35 minutes or until it is golden on top and toothpick inserted in center comes out clean.  Cool slightly in dish, slice and serve warm.... GREAT WITH CHILI!!! :) 
Check out my recipe for Texas Transplant Chili! :)