Cornbread

• 1-1/8 cup Cornmeal
• 1 cup Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 tablespoon Baking Powder
• 1/4 cup Sugar
• 1/2 cup Butter (unsalted, softened)
• 1/2 cup Sour Cream
• 2 pieces Eggs
• 1-3/4 cup Half-n-Half
• 1-1/2 cup Anaheim or Hatch roasted green chilies (chopped) or (14-ounce caned chilies, drained)
• 1 cup Corn Kernels (Fresh or Frozen)
• 1 cup Cheddar Cheese (shreded)

1. Preheat oven to 400u0b0F. Grease a 8x12 inch baking dish.
2. In a large bowl mix the dry ingrediants (cornmeal, flour, salt, baking powder and baking soda.)
3. In a separate bowl, beat the softened butter and sugar.
4. Beat the sour cream and eggs to the butter sugar mixture.
5. Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
6. Mix in the green chiles, corn, and shredded cheese.
7. Pour mixture into prepared baking dish.
8. Bake for 30 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
9. Let cool almost completely before serving.

cornmeal, flour, salt, baking soda, baking powder, sugar, butter, sour cream, eggs, n, anaheim, corn, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/cornbread-582dee3db3446c1b212b9d8a (may not work)