serves eight 
At our house, cornbread is a nonnegotiable companion to chili or the Barn Raising Beans, and we love how the chiles and cheddar elevate this cornbread to a whole new level. If you’re like me and never seem to have cornmeal on hand when you need it, make your own by grinding regular unpopped popcorn kernels in a grain mill or high-powered blender. I use mild peppers for the kiddos, but if you prefer extra spice, use hot chiles or ½ cup finely diced jalapeños instead of the green chiles. For extra cool-homesteader points, definitely bake this in a cast-iron skillet.
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
¾ teaspoon fine sea salt
1 cup whole milk
2 large eggs
2 (4-ounce) cans mild green chiles, drained
¼ cup (½ stick) unsalted butter, melted
3 tablespoons honey
1½ cups shredded cheddar cheese
Preheat the oven to 400°F and butter a 10-inch cast-iron skillet or a 9-inch square pan.
In a large bowl, combine the flour, cornmeal, baking powder, and salt. In a separate bowl, mix the milk, eggs, chiles, melted butter, and honey. Stir the wet ingredients into the dry until barely combined, then fold in the cheese. Scrape the batter into the prepared pan.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
kitchen notes • If you’d prefer to use fresh chiles instead of canned, substitute 6 to 8 diced roasted and peeled green chiles (such as poblano, Hatch, or Anaheim). Find instructions for roasting chile peppers below.
Heat the broiler to high and spread the peppers on a baking sheet. Broil for 5 to 10 minutes, flipping them once halfway through, until the majority of the skin is charred and bubbled for easiest peeling. Place immediately in a resealable plastic bag and close tightly, letting the peppers steam for 20 minutes. The skins should rub off easily. Cut the peppers in half and scrape out the seeds (wear rubber gloves when you do this—even mild peppers can burn your skin!). Roasted peppers can be frozen or kept in the refrigerator for up to 5 days.