Chile Corn Bread
You can’t beat homemade corn bread at a barbecue or with a hearty bowl of soup. It goes together so quickly, you’ll find excuses to make this bread again and gain. This recipe elevates plain cornbread to the next level by stirring in corn, chiles and spice but if you want a great moist and tender plain cornbread, simply leave out the cayenne, corn and chiles.
Serves 6-8 with leftovers
1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoons baking powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
16 ounces frozen corn, thawed
1 (4-ounce) can mild diced green chiles
4 eggs
2 cups sour cream
In a bowl combine cornmeal, flour, baking powder, cayenne, salt, corn and chiles.
In another bowl, combine eggs and sour cream and pour over the dry ingredients. Stir until just combined. Pour into a greased 9 x 18 baking dish and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes before slicing and serving.
