Serrano Chile and Cilatro Cornbread
2 small Serrano chilies (or 2 oz. can green roasted chiles)
1 1/2 cups unbleached white flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
2 large eggs
1/2 cup butter, softened
1/4 cup chopped fresh cilantro
Preheat the oven to 350 degrees.
Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black.
Turn them over and repeat.
Remove them from the broiler and drop them into a brown bag to cool.
The skin will become loose and flaky as they cool.
Mix together all the dry ingredients in a large bowl.
Whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro in a separate bowl.
Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
Take the chilies out of the bag and slice them in half, directly down the middle.
Open and remove the seeds and discard.
Peel the skin off and discard.
Cut the chilies into small pieces and stir them into the batter until they are completely mixed in.
Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter in.
Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
Remove from the oven and let cool.