This cornbread beats all other cornbreads. I did make a couple additions. I added about 1/2 cup extra cheese (mixture of cheddar and pepper jack). I also added 2 chopped fresh jalepenos with the fresh Hatch chilis. I only had some fresh corn on the cob, so i cut off the corn and it made it so much better. Gave it a little more sweetness. I only used about 1/8 cup of Splenda instead of the sugar. One more little change I made because it is what I had on hand is instead of sour cream, I had some homemade ranch. I used a cup of the ranch and only used 1 1/4 cup of milk. I might add some onions next time. You must try this for your next cornbread needs.
- 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
- 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)
- 1 cup corn (frozen is fine)
- 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method1 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.