Roasted Chile Cornbread Recipe – Sunset Magazine

Ingredients

• 3/4 pound Anaheim chiles
• 2 cups flour
• 2 cups cornmeal, preferably stone-ground*
• 1/4 cup sugar
• 5 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 2 cups buttermilk
• 1/2 cup butter, melted
• 1 cup thawed frozen petite corn
• 1/2 cup thinly sliced green onions