Yield: 6 Servings
|2||Hot green chiles (New Mexicos or Jalapenos)|
|1 small||Red bell pepper|
|½ cup||All-purpose flour|
|2 tablespoons||Pure hot New Mexico chile powder|
|½ teaspoon||Baking powder|
|2 larges||Eggs; beaten|
|1 cup||Grated sharp Cheddar cheese|
|3 tablespoons||Melted unsalted butter|
1. Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and pepper into small dice and drain well on paper towels.
2. In a cast-iron skillet, cook bacon over moderate heat until crisp (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of vegetable oil.
3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour batter into the skillet and bake about 40 minutes until firm. Serve warm. (makes one 9" cornbread).
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .