Roasted Corn And Chile Corn Bread

Directions

1. Preheat the grill or possibly broiler. Shuck the corn, brush lightly with the 1/2 tsp. extra virgin olive oil, and season with salt and pepper. Grill the corn over high heat for 4 to 5 min per side, or possibly till well browned. Let the corn cold, then cut the kernels off the ears. (The easiest way to do this is to lay the corn on a cutting board and make longitudinal cuts on the cob with a long knife.)
2. Preheat the oven to 350 degrees. Brush a 9-inch cast-iron skillet or possibly baking pan with a little extra virgin olive oil and place it in the oven to preheat. Combine the egg whites, 3/4 c. buttermilk, and remaining oil in a large bowl and whisk till well mixed. Sift the flour, baking pwdr, sugar, and 1 tsp. salt into the liquid ingredients. Add in the cornmeal and gently stir with a wooden spoon till the ingredients are just mixed. (This will take about 30 seconds. Do not overmix, or possibly the corn bread wil be tough.) Stir in the grilled corn, chiles, cilantro, and scallions. If the batter is too dry, add in the remaining buttermilk. Spoon the batter into the warm skillet.
3. Bake for 35 to 40 min, or possibly till golden. (The corn bread should be hard but yielding when pressed. A skewer inserted in the center should come out clean.) Loosen the edges with a slender knife and invert the skillet onto a round platter to unmold the corn bread. Cut into wedges and serve with honey.
4. This recipe yields 6 servings.