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    You are in: Home / Recipes / Skillet Cornbread With Roasted Poblano and Oregano Recipe
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    Skillet Cornbread With Roasted Poblano and Oregano

    Total Time:

    Prep Time:

    Cook Time:

    30 hrs 30 mins

    30 hrs

    30 mins

    Barb Gertz's Note:

    This moist cornbread is best fresh from the oven, but it can also be made ahead and reheated. A fresh green chile, often called a pasilla, is available at Latin markets and at some supermarkets. Bon Appetit.

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    Units: US | Metric


    1. 1
      Char poblano chile over open flame or in broiler until blackened on all sides, enclose in paper bag for 15 minutes then peel, seed, and finely chop chile.
    2. 2
      Preheat oven to 350°F.
    3. 3
      Whisk cornmeal,flour, salt, baking powder, baking soda, and black pepper in a large bowl to blend.
    4. 4
      Whisk eggs, milk and sour cream in a medium bowl to blend; Mix in poblano chile and oregano.
    5. 5
      Add egg mixture to dry ingredients and fold in with rubber spatula; DO NOT OVER MIX.
    6. 6
      Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet (An Iron skillet works great).
    7. 7
      Remove from heat, spread batter evenly in skillet.
    8. 8
      Bake until cornbread is golden brown around edges and tester inserted in center comes out clean, about 30 minutes.
    9. 9
      Cool bread 15 minutes in skillet.
    10. 10
      (Can be made 6 hours ahead, cool completely in skillet; rewarm in 350°F oven 15 minutes).
    11. 11
      Cut bread in wedges and serve warm from skillet.

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    Nutritional Facts for Skillet Cornbread With Roasted Poblano and Oregano

    Serving Size: 1 (138 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 479.0
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 7.9 g
    Cholesterol 134.3 mg
    Sodium 924.4 mg
    Total Carbohydrate 75.2 g
    Dietary Fiber 4.0 g
    Sugars 19.7 g
    Protein 11.5 g

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