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1
Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan.
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2
Line it with a disk of parchment paper or buttered waxed paper.
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3
Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water.
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4
Remove from the heat.
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5
Put the flour, cornmeal, sugar, chile powder, baking powder, and salt in a large bowl and stir together with a whisk.
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6
Stir in the eggs and buttermilk, then stir in the chocolate mixture.
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7
Spread the batter evenly in the prepared pan.
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8
Bake for 20 minutes, or until set and a tester comes out clean.
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9
Cool in the pan on a wire rack.
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10
Break the corn bread into 1-inch chunks.
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11
Spread in a shallow 2-quart baking dish.
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12
Custard: Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water.
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13
Remove form heat.
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14
In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald.
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15
Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend.
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16
While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up.
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17
Whisk in the melted chocolate.
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18
Using a fine sieve, strain the custard over the corn bread chunks.
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19
Wiggle the chunks around so they are well soaked.
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20
Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish.
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21
Bake for 40 minutes or until the custard is set.
