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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/9/2008 / Base: Bread / Number of Servings: 6 |
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Directions: 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).
| Ingredients:
2 Hot green chiles
1 small Red bell pepper
6 Slice(s) Bacon
1 Cup(s) Cornmeal
1/2 Cup(s) All-purpose flour
2 Tablespoon(s) Pure hot chile powder
1/2 Teaspoon(s) Baking powder
1 Cup(s) Buttermilk
2 large Eggs; beaten
1 Cup(s) Grated sharp Cheddar cheese
3 Tablespoon(s) Melted unsalted butter |
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