This is a terrific corn bread recipe! And, it's a great version for potlucks, for large-group gatherings, or as a hostess gift. Because it is baked in a loaf pan, it is easily transportable. And, you can cut the slices in half to be easily served as finger food or appetizers.
Green Chili Corn Bread
Gourmet Magazine, December 1998
3 poblano chilies
1 c yellow cornmeal
1 c flour
1/4 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c cheddar cheese, grated
1 c buttermilk
1/4 c unsalted butter, melted, cooled
Broil peppers until blackened on all sides.
Peel and chop.
Preheat oven to 400. Butter 9x5x2.75" metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Sit in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chiles. Transfer to prepared pan.
Bake bread until deep golden brown on top and tested inserted comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely.
Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.