Cornbread Casserole

Preheat oven to 375°F.

Saute the filling: In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.

Make the batter: In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.

Combine: Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a greased 2-quart baking dish (8×9, 11×7) or a 10-inch cast iron skillet and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.

Bake: Uncovered, bake for 25-35 minutes, or until puffed and golden.

Sprinkle: Sprinkle with cilantro and/or scallions. Serve warm.