Roasted Chile Cornbread

Ingredients

• 0.8 pound anaheim chiles 
• 5 teaspoons double-acting baking powder 
• 0.5 cup butter melted
• 2 cups buttermilk 
• 1 cup petite corn frozen thawed
• 2 cups cornmeal stone-ground
• 4 large eggs 
• 2 cups flour 
• 0.5 cup green onions thinly sliced
• 1.5 teaspoons salt 
• 0.3 cup sugar 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• toothpicks
• aluminum foil
• broiler

Directions

1. Preheat broiler. Put chiles on a baking sheet and broil 4 in. from heat until blackened all over, turning as needed, about 15 minutes.
2. Let chiles cool, then remove and discard stems, seeds, and skins. Coarsely chop chiles and set aside. Preheat oven to 40
3. Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, buttermilk, and butter to blend.
4. Pour egg mixture into flour mixture; add chiles, corn, and onions; and stir just until blended.
5. Spread in a buttered 9- by 13-in. baking dish.
6. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
7. Let cool at least 20 minutes.
8. Serve warm or cool, cut into pieces.
9. *Buy in a grocery store or natural-food store.
10. Make ahead: Up to 1 day. Wrap in foil and reheat in a 350 oven about 10 minutes (set bread on top of something if oven is full).