More Than Vegetables Cornbread

• 13 cup canola or other vegetable oil, plus oil for greasing pan
• 1/2 cup sliced roasted fresh mild chilies, poblanos or anaheims (use canned if fresh are unavailable)
• 1/2 cup parched cornmeal (see note)
• 1/2 cup commercial cornmeal
• 1 cup unbleached all-purpose wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons brown sugar
• 1 egg
• 3/4 cup skim milk
• 2 small hot serrano chilies, seeded and chopped

1. Preheat oven to 425 degrees.
2. Grease a 9-inch-square baking pan.
3. If using fresh mild chilies, peel by roasting over gas flame or under broiler until skin is blackened.
4. Rub off skin.
5. Discard seeds and white membrane and slice peppers in strips.
6. Mix dry ingredients, stirring to incorporate baking powder throughout.
7. Mix egg, oil and milk, and stir into dry ingredients.
8. Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.
9. Turn into prepared pan and bake 25 to 30 minutes, or until top starts to brown and sides pull away from pan.
10. Remove and serve immediately, cut into squares.

vegetable oil, chilies, cornmeal, commercial cornmeal, flour, baking powder, salt, brown sugar, egg, milk, serrano chilies

Taken from cooking.nytimes.com/recipes/11049 (may not work)