Anonymous Fri Oct 07 16:48:48 2005

2 ea Hot green chiles (New

-Mexicos or jalapenos)

1 sm Red bell pepper

6 sl Bacon

Vegetable oil

1 c Cornmeal

1/2 c All-purpose flour

2 tb Pure hot New Mexico chile

-powder

1/2 ts Baking powder

1 c Buttermilk

2 lg Eggs; beaten

1 c Grated sharp cheddar cheese

3 tb Melted unsalted butter

Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper

bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened

skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut

chiles and pepper into small dice and drain well on paper towels. In a cast-iron skillet,

cook bacon over moderate heat until crisp (about five minutes). Drain the bacon and

crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of

vegetable oil. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder.

Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour

batter into the skillet and bake about 40 minutes until firm. Serve warm.

Vanisa_Yuthasastrakosol@baylor.edu. Found at Chile-heads\' web page. Reformatted by

Jeff Pruett.