Ingredients
1 cup yellow cornmeal
1 tablespoon baking powder
1 cup sour cream
1 cup cream-style corn
2/3 cup butter, melted
2 eggs
1 cup shredded cheddar cheese
2 roasted New Mexico Hatch green chiles, diced (or more to taste)
1/4 lb. bacon, diced
1/2 teaspoon salt
4-5 grinds of black pepper
Preparation
Preheat your oven to 425°
Saute bacon in a cast-iron skillet and render until crispy. Remove bacon and reserve it and the fat separately.
In a bowl, combine cornmeal, baking powder and salt.
In another bowl, combine the sour cream, corn, butter, eggs, cheese, chiles, bacon pieces, salt and pepper.
Add to dry ingredients and stir until blended.
Place a nine or ten inch cast iron skillet (or a nine inch pie dish) in oven and heat for 5-10 minutes. Remove and put the bacon fat into the skillet and continue heating until barely smoking.
Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.
