- 1 cup all-purpose flour, spooned and leveled, plus more for pan
- 1 cup white or yellow cornmeal
- 4 tsp baking powder
- 1/4 tsp salt1 cup butter, unsalted
- 3/4 cup granulated sugar
- 4 eggs
- 3 tbsp green chiles, canned or fresh, chopped
- 1/2 cup Hatch Pepper Jack cheese, shredded
- 3/4 cup Monterey Jack cheese, shredded
- 1/2 cup white cheddar cheese, shredded
- 1, 14.75 oz can white cream-style corn1 cup onion, chopped
- 1 1/4 cup Hatch green chiles, fresh or roasted, thinly sliced
- 1 small can pineapple, crushed in syrup1 tsp smoked seasoning salt
- 1 cup brown sugar, firmly packed
- 2-3 tbsp butter
- Preheat oven to 300. Sift together flour, cornmeal, baking powder, and salt. Set aside.
- Beat together butter and sugar. Add eggs, one at a time, beating well. Add the flour and cornmeal mixture. Fold in all other ingredients. Preheat the cast iron skillet on the stove and allow the topping butter to melt.
- Turn off the heat. Scatter brown sugar over the surface. Arrange sliced peppers, onions, and pineapple over the bottom and cover with the "cake" batter. Place in the preheated oven and bake for 50-60 minutes. Test for doneness toward the end of the baking time.
- After baking, immediately invert the skillet over a large plate and allow the topping to ooze and release into the cake. Let it rest that way for about 10 minutes. Remove the skillet, cut into wedges, and serve.
Nestle each wedge next to a thick, grilled chop or a succulent roasted chicken quarter or just a crisp green salad with Hatch chile-laced ranch dressing.