I’ve been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over a flame, but you can easily use the canned chiles.
Best Beef Chili Slow Cooker Taco Soup Chipotle Pumpkin Soup Santa Fe Pork and Black Bean Stew Grilled Chili Lime Flank Steak
Storage and Reheating
Keep leftover cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (or toaster oven at 325°F), covered loosely with foil to prevent overbrowning, 10 to 15 minutes. Alternatively, you can reheat individual pieces in the microwave on high for 20 to 30 seconds each. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into 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. Let cool almost completely before serving.
