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Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 Tbs. firmly packed light brown sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream
• 2 eggs
• 1/4 cup milk
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1 1/2 cups corn kernels, thawed if frozen
• 1/3 cup chopped canned roasted green chilies
• 1/2 cup finely shredded sharp cheddar cheese

Description

When Corn Is In Season, You Can Use The Kernels From 2 Ears For This Recipe. Remove And Discard The Husk And Silk From Each Ear. One At A Time, Stand Them Upright On A Cutting Board And, Using A Sharp Knife, Cut Downward Between The Kernels And The Cob,

Williams-Sonoma