Spicy cornbread with fresh corn

Ingredients:

• 1.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup of milk
• 1 cup sour cream or Greek yogurt with 2% fat
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 cup fresh or frozen corn kernels
• 0.5 cup chopped green onions
• 0.5 cup grated pepper jack cheese
• 1 chipotle pepper in adobo sauce, minced

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
2. In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the corn, green onions, pepper jack, and chipotle peppers.
3. Pour the batter into the prepared pan and bake until the cornbread springs back when pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Remove the sides of the pan, cut into squares or wedges, and serve warm. Or let cool to room temperature.