CHILI MADNESS with author Jane Butel

Ingredients

• ⅔ cup butter
• 1 cup blue corn flour or blue cornmeal
• 1½ tsp baking powder
• ¼ tsp salt
• 2 large eggs, at room temperature
• 1 cup sour cream
• 2 cups cooked or canned whole-kernel corn, drained (one 15 ounce can works well)
• 4 ozs Monterey Jack or Cheddar cheese, or a combination, sliced 1/4 inch thick
• ¼ cup sliced pickled or fresh jalapeño chiles

Instructions

Turn the oven on to 375° F.

Place the butter in a 9-inch cast-iron skillet, or in a 9-inch round or square cake pan, and place it in the preheating oven until the butter melts. Meanwhile, combine the corn flour, baking powder, and salt in a large bowl.

When the butter has melted, carefully remove the skillet from the oven, pour the butter into a separate large bowl, and set the skillet aside. Add the eggs and sour cream to the butter in the bowl, and whisk to combine thoroughly. Fold in the corn kernels. Make a well in the center of the flour mixture and pour the egg mixture into it. Mix until just combined.

Pour almost half of the batter into the skillet, and smooth it to the edges of the skillet with a spatula. Cover the batter evenly with the sliced cheese and chiles. Pour the remaining batter over the cheese and chiles, and carefully smooth it to cover the filling. Bake until the cornbread is lightly browned and a toothpick inserted in the center comes out mostly clean (it may have some cheese on it), 30 to 40 minutes. Cut the bread into wedges and serve warm, straight from the skillet. Serves 9 to 12.

Added Tuesday, Jan. 27, 2009