Chiles Rellenos Cornbread

 

Ingredients:

2 cups stone-ground yellow cornmeal

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1 cup sour cream

2 large eggs

1 cup creamed corn

1 (4 ounce) can chopped green chilies, rinsed and drained

1 cup shredded cheddar-jack cheese

Instructions: 

Step 1:

Preheat the oven to 400°F Lightly coat an 8-inch round cake pan with cooking spray.

Step 2:

In a medium bowl, whisk the cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk the sour cream, eggs, and creamed corn.

Gently fold in the cornmeal mixture, diced green chilies, and cheddar-jack cheese until just combined.

Pour the batter into the prepared baking dish, spreading it evenly.

Step 3:

Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan on a wire rack before cutting.

Serve warm or at room temperature.