Roasted Poblano Cornbread

1½ cups yellow cornmeal
1½ cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
3 to 4 Tbsp sugar
1¼ cups buttermilk
2 large eggs
6 Tbsp melted butter
1/4 to 1/2 cup chopped, roasted poblano peppers
1 cup fresh corn kernels
1 cup (4 oz) finely shredded Mexican blend cheeses or Cheddar cheese

Grease and flour a 9-inch square baking pan. Heat oven to 400°F. In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened.

Stir in chopped peppers, corn kernels, and cheese. Spread the batter in the prepared baking pan. Bake for 20 to 30 minutes, or until lightly browned and firm.

Allergy Warning: Contains milk and wheat