Breads
(Makes one 9" cornbread)
2 hot green chiles
(New Mexico’s or jalapeno)
1 small red bell pepper
6 slices bacon
vegetable oil
1 cup cornmeal
1/2 cup all-purpose flour
2 tbsp. pure hot
New Mexico chile powder
1/2 tsp. baking powder
1 cup buttermilk
2 large eggs, beaten
1 cup grated sharp cheddar cheese
3 tbsp. melted unsalted butter
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 diced pieces
and drain well
on paper towels.
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.
In a large bowl,
stir cornmeal, flour, sugar,
chile powder, salt and baking
powder.
Add buttermilk, eggs, cheese, bacon,
chiles, pepper and melted
butter.
Stir well.
Pour batter into the skillet
and bake about 40 minutes
until firm.
Serve warm.
