Green Chile Cornbread

From SimplyRecipes.com

And when they say “Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles.” They mean it!

Bordering on a bit too heavy for me (for a side dish), could be probably be made with less fat but this would probably start to sacrifice the moisture.

This makes a 9 x 12 worth of cornbread, I made a 8 x 8 by scaling this back a bit.

• 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 (1 stick) softened unsalted butter
• 1/2 cup sour cream (I used greek yogurt)
• 2 eggs
• 1 3/4 cups milk
• 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
• 1cup corn (frozen is fine)
• 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Preheat the oven to 400 and grease the baking dish.

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.

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.