Preheat your oven to 400°F (200°C). Lightly grease an 8-inch round cake pan or a square baking dish with cooking spray or a touch of oil. This helps the cornbread release cleanly once baked.

In a medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures even distribution before combining with the wet ingredients.

In a large bowl, whisk together the sour cream, eggs, and creamed corn until smooth and well blended. This mixture provides the creamy, moist base that makes this cornbread so satisfying.

Gently fold the dry ingredients into the wet ingredients. Once mostly combined, stir in the green chilies and cheddar-jack cheese. Don’t overmix—just enough to bring everything together into a thick, slightly textured batter.

Pour the batter into your prepared baking dish and spread it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Let the cornbread cool in the pan for about 10–15 minutes on a wire rack. This allows it to set and makes slicing easier. Serve warm or at room temperature.