Instructions: Place the chili peppers on a baking sheet and broil until they blister and turn black. Turn the peppers and repeat. Transfer the peppers to a resealable plastic bag or a brown paper bag; close the bag tightly. Set aside to cool. The skins should become loose as the peppers cool.

Preheat the oven to 350 degrees.

In a large bowl, mix together the flour, cornmeal, baking powder, salt and cayenne pepper. Set aside.

In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar and cilantro. Using a wooden spoon, slowly stir the wet ingredients into the dry ingredients and mix until thoroughly combined.

Peel the skins off the chili peppers and discard. Slice each pepper in half, directly down the middle. Open each and remove and discard the seeds. Cut each into small pieces, add to the batter and stir until combined.

Lightly oil or butter a 9 inch square baking pan or 12 individual muffin molds. Spoon the batter into the pan or molds. Bake for about 20 minutes if using a muffin pan or about 25 minutes if using a baking pan, until a tester inserted in the center comes out clean. Remove from the oven; transfer to a wire rack to cool.

To slice into pieces, make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

Makes 10 servings.

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