3 fresh poblano chili peppers
6 to 8 slices center-cut bacon (about 4 ounces total)
1/2 cup yellow cornmeal
1 1/4 cups flour
1/3 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk
1/2 cup heavy cream
4 large eggs, well beaten
2 cups grated sharp cheddar cheese
2 cups fresh or frozen/defrosted corn kernels
Place the poblanos directly on a gas burner over medium-high heat. Cook, turning them as needed, for 10 to 15 minutes or until they are charred all over. (Alternatively, position an oven rack 4 inches from the broiling element and preheat the broiler. Arrange the poblanos on a piece of aluminum foil and place on the rack to broil for 10 to 15 minutes; turn frequently until charred all over.)
Transfer the poblanos to a zip-top bag and seal, or place in a bowl and cover tightly with plastic wrap. When they are cool enough to handle, discard the blackened skin, stem, ribs and seeds, then dice the remaining flesh. (It is easier to remove the skin under running water, but some cooks say that washes away flavor.) Cut the flesh into small dice; the yield is a packed 3/4 cup.
Preheat the oven to 375 degrees. Line a plate with a few layers of paper towels.
Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Add the bacon and cook until crisped. Transfer the bacon to the lined plate to drain. Turn off the heat, leaving the fat in the skillet.
Combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and black pepper in a mixing bowl.
Whisk together the milk, cream and eggs in a large liquid measuring cup, then stir into the cornmeal mixture until just incorporated. Add the diced poblano, the cheese and corn. Crumble the bacon over the bowl. Pour all but 1 tablespoon of the rendered bacon fat from the skillet into the batter, stirring gently to incorporate.
Heat that same skillet over medium heat. Once the remaining bacon fat shimmers, pour the corn bread batter evenly into the skillet. Transfer to the oven; bake for 30 to 40 minutes or until golden brown and a tester inserted into the center comes out clean.
Cut into wedges; serve warm.