Recipe - Skillet Jalapeno Cornbread

2 Hot green chiles (New
Mexicos or Jalapenos)
1 small Red bell pepper
6 sl Bacon
Vegetable oil
1 cup Cornmeal
One half cup Allpurpose flour
2 tablespoon Pure hot New Mexico chile
powder
One half teaspoon Baking powder
1 cup Buttermilk
2 lg Eggs; beaten
1 cup Grated sharp Cheddar cheese
3 tablespoon 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 castiron 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).
Vanisa_Yuthasastrakosol@baylor.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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