Ingredients:
- cup All-Purpose Flour, sifted
- cup Yellow Cornmeal (medium grind)
- /4 cup Granulated Sugar
- tablespoon Baking Powder
- /2 teaspoon Baking Soda
- teaspoon Salt (fine sea salt preferred)
- teaspoon Ground Cumin
- /2 teaspoon Smoked Paprika
- Large Eggs, lightly beaten
- cup Whole Milk (room temperature)
- /2 cup Unsalted Butter, melted and slightly cooled
- /2 cup Sour Cream or Plain Greek Yogurt
- cup Frozen or Canned Corn Kernels, drained
- cup Sharp Cheddar Cheese, shredded (reserve 1/4 cup for topping)
- medium Jalapeño Pepper, finely diced (seeds removed for less heat)
- ounces Canned Diced Green Chiles, drained well
Instructions:
- Preheat oven to 375°F (190°C). Grease and lightly flour an 8x8 inch metal baking pan or preheat a cast-iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin, and smoked paprika until uniformly combined.
- In a separate bowl, whisk together the eggs, milk, melted butter, and sour cream until smooth.
- Gently fold the corn kernels, diced jalapeño, drained green chiles, and most of the shredded cheddar (reserving some for the top) into the wet ingredients.
- Pour the wet ingredient mixture into the bowl of dry ingredients. Using a spatula, mix just until the flour streaks disappear. Do not overmix; a few lumps are acceptable.
- Pour the batter into the prepared pan, spreading evenly. Sprinkle the reserved cheese over the top.
- Bake for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the centre comes out clean or with moist crumbs attached.
- Let cool in the pan on a wire rack for at least 15 minutes before slicing and serving.