mexican cornbread

Mexican Cornbread

This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles. The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off so you can skip that step.

Ingredients :

• 2 fresh green chiles
• 1 cup sweet corn, fresh, thawed or canned
• 1 cup shredded cheddar cheese
• 1/2 cup sugar, leave out if you don't like it sweet
• 1/4 cup melted butter or shortening
• 1 cup milk
• 2 eggs, beaten
• 1/2 tsp. salt
• 1 tbsp. baking powder
• 1 cup yellow cornmeal