We had a charity Chili Cookoff at my office, and I offered to bring some cornbread - mainly because I had the best, most delicious recipe for cornbread compliments of Ali over at Divine Domesticity. It is the perfect companion to the Calico Beans, but also works with chili or ham n' greens or hearty stews... Or by itself, too, that works :)
I omitted the green chiles this time because I was making it for others (who probably are not used to the heat coming from their sweet cornbread), but it's fantastic in there, so give it a shot at least once. This cornbread is more moist than your usual, and so much more flavorful. I love the addition of all that actual corn that dots the inside, and the slight heat that comes from the chiles. Stir in some of the cheese if you want to incorporate that flavor throughout as well (I certainly do on occasion). Great stuff! Best warm, but will work at room temperature too. And feeds a crowd...
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
1 (4 oz.) can diced green chiles
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted
2 boxes Jiffy cornbread mix (7 1/2 oz. each)
2 c. shredded cheddar cheese
In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, diced chiles, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with shredded cheddar cheese.
Bake at 350 F for 45 to 50 minutes, or until golden on top and cooked through.