If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.
•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) softened unsalted butter
•1/2 cup sour cream
•1 3/4 cups milk
•2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
•1 cup corn (frozen is fine)
•1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 Preheat oven to 400°F. Grease a 8x12 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 chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 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.