Cast-Iron Skillet Cornbread

INGREDIENTS

1 1/4 cups

all-purpose flour

1 cup

fine-grind cornmeal

1 tbsp

baking powder

1 1/2 tsp

kosher salt

large eggs

1 1/2 cups

canned creamed corn (from one 15-ounce can)

1 4.5 ounce can

mild green chiles, drained, chopped

1 1/2 oz

mild white cheddar, grated (about ½ cup)

1 1/2 oz

Monterey Jack, grated (about ½ cup)

3/4 cup

unsalted butter (1½ sticks), room temperature

2/3 cup

sugar

Nonstick vegetable oil spray

10-inch cast-iron skillet (measured from the rim)