4 eggs
4Tbsp butter, melted
2cup all-purpose flour
4tsp baking powder
4Tbsp sugar
1tsp salt
1 Poblano pepper, blackened and chopped (1/4 cup or so)
First, things first: blacken a poblano pepper over gas flame, or in a steel pan, or on the grill. You want the pepper to be black almost all over. Set aside to cool,then peel and dice it (leave seeds out to make a mild mealie bread). If you’d like spicier mealie bread, use jalepenos. Preheat the oven to 350F. Set aside 1 cup of corn, then, in a blender, pulse together the remaining corn, eggs and melted butter. Add in the last cup of corn and pulse briefly to combine (this will give you pieces of whole corn in your corn bread – yum! Be sure not to pulse it much, or you might end up with too much moister in your batter). In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Then, stir in the corn mixture from the blender as well as the diced poblano. Spread in a greased 8×8 baking dish and bake for 45-50 minutes. Try to wait a few minutes to cut into it.