Skillet Cornbread With Roasted Poblano and Oregano

"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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Ready In:
30hrs 30mins
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • 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.
  • Preheat oven to 350°F.
  • Whisk cornmeal,flour, salt, baking powder, baking soda, and black pepper in a large bowl to blend.
  • Whisk eggs, milk and sour cream in a medium bowl to blend; Mix in poblano chile and oregano.
  • Add egg mixture to dry ingredients and fold in with rubber spatula; DO NOT OVER MIX.
  • 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).
  • Remove from heat, spread batter evenly in skillet.
  • Bake until cornbread is golden brown around edges and tester inserted in center comes out clean, about 30 minutes.
  • Cool bread 15 minutes in skillet.
  • (Can be made 6 hours ahead, cool completely in skillet; rewarm in 350°F oven 15 minutes).
  • Cut bread in wedges and serve warm from skillet.

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