Corn and Chile Corn Bread

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 ears corn
 * ½ teaspoon + 2 tablespoons olive oil
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 3 egg whites
 * ¾ cup buttermilk
 * 1⅓ cups unbleached white flour
 * 1 tablespoon baking powder
 * 3 tablespoons granulated sugar
 * 1 teaspoon salt
 * ⅔ cup yellow cornmeal
 * ½ poblano pepper seeded and minced
 * 2 minced pickled jalapenos
 * ¼ cup finely chopped cilantro
 * 2 scallions finely chopped

Directions

 * 1) Preheat grill.
 * 2) Shuck the corn then brush lightly with the ½ teaspoon olive oil and season with salt and pepper.
 * 3) Grill corn over high heat for 5 minutes per side.
 * 4) Let the corn cool then cut the kernels off the ears.
 * 5) Preheat oven to 350°F.
 * 6) Brush a cast iron skillet with a little olive oil and place it in the oven to preheat.
 * 7) Combine egg whites, ¾ cup buttermilk and remaining oil in a large bowl and whisk until well mixed.
 * 8) Sift flour, baking powder, sugar and 1 teaspoon salt into the liquid ingredients.
 * 9) Add cornmeal and gently stir with a wooden spoon until ingredients are just mixed.
 * 10) Stir in grilled corn, chilies, cilantro and scallions.
 * 11) If the batter is too dry add remaining buttermilk.
 * 12) Spoon the batter into the hot skillet and bake 40 minutes.
 * 13) Loosen edges with a slender knife and invert skillet onto a round platter to unmold the corn bread.
 * 14) Cut into wedges and serve with honey.