Cornbread with Cheese Custard Filling

3/4 cup grated old Cheddar cheese
1 (4 ounce) can chopped green chiles
2 tablespoons chopped pitted black olives
2/3 cup unflavored yogurt
1 cup all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 cup yellow cornmeal
1/2 teaspoon 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 chiles, 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.