This cornbread has a nice kick to it and is great with soups or stews.
1 cup plus 2 tablespoons cornmeal
1 cup all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1-4 oz. stick unsalted butter, softened
1/2 cup sour cream
1 cup milk
2-7 oz. cans of whole green chiles, drained and chopped
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Preheat over to 400° F (200° C). Grease a 8x12 inch baking dish.
In a large bowl mix the cornmeal, flour, salt, baking powder and baking soada. 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 chilies and shredded cheese. Pour mixture into prepared baking dish.
Bake for 35 minutes, until top is browned and a toothpick insterted into the center comes out clean. Serve.
Makes 12 serving pieces.