Cheesy Green Chile Cornbread

Cheesy Green Chile Cornbread 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) unsalted butter softened 1/2 cup sour cream 2 eggs 1 3/4 cups milk 2 cups New Mexico green chile chopped, roasted, peeled and seeded 1 cup corn (frozen is fine) 1 cup shredded monterey jack cheese or shredded cheddar Preheat oven to 400°F. Grease an 8×12 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 chile, corn, and shredded cheese. Pour mixture into prepared baking dish. 3 Bake for 35 minutes, until the 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.