Give an extra kick to your cornbread with this green chile and cheese cornbread recipe from Chef Rick Bayless.
Roast poblano and jalapeno over an open flame or 4 inches below a broiler, turning regularly, until blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable. Rub the blackened skin off the chile and pull out the stem and seed pod. Cut poblano into ¼-inch diced. Finely chop the jalapeno.
Heat oven to 425 degrees. Generously grease a 9-inch cast iron skillet or 9 by 9-inch baking pan. If using skillet, pre-heat it in oven for 5 minutes.
Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Mix eggs, milk and buttermilk in small bowl. Add egg mixture to flour mixture and stir just until moistened. Gently fold in melted butter, poblano, jalapeno and cheese. Do not over mix.
Scrape batter into prepared pan and bake until wooden pick inserted in center comes out clean, about 20 minutes. Serve warm.