A great way to pair fresh summer corn with green chile


1 1/4 cups fine cornmeal
1 1/4 cups all purpose flour
1 1/2 tsp salt
1 tsp. baking soda
1 tbsp. baking powder
1/4 cup sugar
1/2 stick softened butter
1/2 cup sour cream
2 eggs
1 1/4 cup milk
2 cups Santa Fe Ole Hatch Green Chile, drained
1 cup fresh corn kernels
1 cup sharp shredded cheddar cheese
2 Tbsp. butter


Preheat oven to 400 degrees and lightly grease a 9x9 baking dish.
Saute corn in 2 Tbsp. butter until softened, about 5 minutes. Allow to cool
Whisk cornmeal, flour, salt, baking soda and baking powder together in a large bowl.
Beat the sugar and butter in a separate bowl, add sour cream and eggs.
Add the milk and dry ingredients, stir until just combined.
Add green chile, corn and cheese, pour into baking dish and bake at 400 degrees 35-40 minutes, until top is golden brown.
Allow to cool completely and serve.

Click here for Santa Fe Ole Hatch Green Chile