Green Chile Cornbread

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.

Green Chile Cornbread Recipe

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.

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 (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)

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