Ingredients

• 2 1/4 teaspoons salt
• 1 1/4 teaspoons ground dried New Mexico chile peppers
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground dried chipotle chile peppers
• 3/4 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 2 tablespoons unsalted butter
• 4 tablespoons cottonseed oil, preferable, or vegetable oil, in all
• 1 1/2 cups chopped red onions
• 1/2 cup fresh poblano chile peppers, seeded and chopped
• 1/2 cup fresh Anaheim chile peppers, seeded and chopped
• 1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped
• 3/4 cup corn flour
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup cornmeal
• 1 tablespoon plus 2 teaspoons baking powder
• 1 large egg, beaten
• 1 1/2 cups milk
• 5 tablespoons unsalted butter, melted and cooled to room temperature
• 1 cup Cheddar, freshly grated
• 1 cup Monterey Jack, freshly grated

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Instructions

1. Combine the seasoning mix ingredients in a small bowl.
2. In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
3. Preheat the oven to 350 degrees F.
4. While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
5. Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
6. Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.