Preheat oven to 350°F (175°C).

Cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Add the shredded cheddar cheese and diced green chilies to the mixture.

In a separate bowl, stir together the flour, cornmeal, salt, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the creamed corn until well distributed.

Pour the batter into a greased 12-inch cast iron skillet or baking pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before serving.

Serve warm.