Prep 30 hrs
Cook 30 mins
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.
- 1 medium poblano chile (Pasilla, about 3 1/2 ounces)
- 2 cups yellow cornmeal
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon black pepper
- 3 large eggs
- 1 cup whole milk
- 1⁄4 cup sour cream
- 1 tablespoon minced fresh oregano
- 1⁄4 cup unsalted butter
- 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.