Cornbread with Cheese Custard Filling

With North American cooking becoming so popular, recipes for cornbread abound. There are many different styles of cornbread, as well as different ingredient variations and cooking methods. This one is moist and cheesy and slightly spicy because of the green chilies.

3/4 cup grated old Cheddar cheese
1 (4oz/110-g tin) chopped green chilies
2 tbsp chopped pitted black olives
2/3 cup unflavoured yogurt (preferably Astro)
1 cup all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 cup yellow cornmeal
1/2 tsp. salt
2 eggs
1 cup milk
1/4 cup unsalted butter, melted

Preheat the oven to 400 degrees F. Butter an 8-inch baking dish.
Combine the cheese with the chilies, olives and yogurt and reserve.
Combine the flour, sugar, baking powder, cornmeal and salt.
Combine the eggs, milk and melted butter.
Stir the egg mixture into the flour mixture just until combined. Pour into the prepared pan. Pour the cheese mixture on top and swirl it into the batter.
Bake for 25 to 30 minutes until the top is golden brown and puffed. Serve warm.