Hatch chiles and corn are often in season at the same time, and I love to make a cornbread featuring both to pair with barbaque chicken and our Borealis. The sweetness of the corn and the spiciness of the chiles are a great match for Borealis, although it also goes well with barbaque sauce.
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Hatch Chile Cornbread
1 cup plus 2 tablespoon cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup sugar
1/2 cup softened unsalted butter
1/2 cup sour cream
1 3/4 cups milk
2 cups of chopped, roasted Hatch chiles
1 cup corn
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Preheat oven to 400°F. Grease a 8x12 inch baking dish.
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 chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
Bake for 35 minutes, until 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.