GREEN AND RED CHILE CORNBREAD
By Olivia Chase
⅓ cup flour
1 cup cornmeal
1 teaspoon baking powder
A pinch to a teaspoon salt
3–4 tablespoons honey
8 ounces buttermilk
2 large eggs
4 ounces butter, melted but cool
8 medium or 4 large frying peppers, red or green—2 cups after fried, seeded and chopped. (Ask for Friarellos, Melrose, Shishitos, Padrons or Corno de Toros at the farmers’ market.)
Preheat oven to 350°.
Fry the peppers in a small amount of olive oil until lightly browned and soft. Cool enough to handle and split them in half lengthwise. Remove the seeds. Chop into ½ to 1-inch pieces.
Sift and combine the flour, cornmeal, baking powder and salt in a mixing bowl. Whisk together honey, buttermilk and eggs then add the butter, whisking.
Stir together wet and dry ingredients until well incorporated; stir in the chopped peppers.
Pour batter into a buttered or oiled loaf pan (or vessel of your choice; I recommend cast-iron skillet) and bake about 25–30 minutes. You don’t want these too dry, but also not too wet.