Chicago Bandero Cornbread! Prehead oven & skillet to 300 degrees. Mix flour, cornmeal, salt & baking powder. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay. Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter. Bake 30-45 minutes, or until top is golden brown.