Fresh Corn and Chile Cornbread
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Butter for greasing the pan
1 cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
2 large eggs
2/3 cup buttermilk
1/3 cup vegetable oil
1 ear fresh corn
1/2 cup nonfat plain yogurt
2 jalapenos, minced
1 small poblano
Instructions:
Put the poblano under the broiler, turning frequently, until blackened and blistered. Wrap in a clean towel for about 10 minutes, then remove the charred skin, scrape out the seeds, and dice.
Cut the kernels off the ear of corn and reserve.
Heat the oven to 375 F.
Whisk the corn meal, salt, and baking soda together in a large bowl.
Whisk the eggs, buttermilk, and oil together in a medium bowl. Gently stir the wet ingredients into the corn meal mixture, then fold in the jalapenos, poblano, and corn kernels.
Place a cast iron skillet in the oven for 5 minutes, then remove and brush with a little butter. Pour the batter into the skillet and bake for about 25-30 minutes, or until golden.
Cool in the pan for about 10 minutes, then cut into wedges to serve.
From catesworldkitchen.com.