Green Chile Cornbread

By RoketJSquerl

Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles. I've been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over flame, but you can easily used the canned chiles.

Ingredients

• 1 Cup Plus 2 Tbsp Cornmeal
• 1 Cup All Purpose Flour
• 1 1/2 Teaspoons Salt
• 1 Teaspoon Baking Soda
• 1 Tbsp Baking Powder
• 1/4 Cup Sugar
• 1/2 Cup Softened Unsalted Butter (1 stick)
• 1/2 Cup Sour Cream
• 2 Eggs
• 1 3/4 Cups Milk
• 2 Cups Chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
• 1 Cup Corn (frozen Is Fine)
• 1 Cup Shredded Cheddar or Monterey Jack Cheese (4 Ounces)

Preparation

Step 1

1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.

2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Makes about 12 serving pieces.