Chiles Rellenos Cornbread - cooking recipe

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 Mexican blend cheese

Preparation

Preheat the oven to 400\u00b0F Lightly coat an 8-inch round cake pan with cooking spray.
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. Fold in the cornmeal mixture, green chiles, and cheese until just blended. Spread evenly in the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.