Corn Bread:

2 c. all-purpose flour
2 c. yellow cornmeal
1/4 c. sugar
1 tbsp. each salt and baking powder
1/2 tsp. baking soda
2 large eggs
2 1/2 c. buttermilk
1/2 c. unsalted butter, melted

Dressing:

4 poblano chiles, halved lengthwise and seeded
6 tbsp. unsalted butter
2 each: small yellow onions, celery ribs and medium carrots, finely diced
1 tbsp. each minced garlic and oregano
1 tsp. black pepper
1 lb. venison, pork or smoked sausage, casings removed and sausage crumbled
1 1/2 c. chicken broth

CORN BREAD: Preheat oven to 350°F. Line 13 x 9-inch baking pan with foil; grease foil. In large bowl, mix flour, cornmeal, sugar, salt, baking powder and soda. In small bowl, whisk eggs and buttermilk. Stir egg mixture and melted butter into dry ingredients (don't overmix). Turn into prepared pan.

Bake 33 to 35 minutes until pick tests clean. Let cool in pan on rack. (Can be made 2 days ahead, wrapped airtight and stored at room temperature.)

DRESSING: Increase oven temperature to broil. On foil-lined baking sheet, broil chiles, cut side down, 10 minutes, until charred. Transfer to paper bag; seal. Let cool. Remove skins; dice. Put in large bowl. Reduce to 350°F.

In a large skillet, melt 4 tablespoons butter. Add onion, celery, carrots, garlic, oregano and pepper. Cook 10 minutes until vegetables soften. Add sausage; cook 10 minutes until cooked through.

Crumble Corn Bread. Add to chiles in bowl. Stir in sausage mixture, then broth. Transfer to 4-quart shallow baking dish. Dot with remaining butter.

Bake 40 minutes until top is toasted.

Makes 17 cups.