Skillet Cornbread With Roasted Poblano and Oregano |
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Prep Time: 1800 Minutes Cook Time: 30 Minutes |
Ready In: 1830 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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. Preheat oven to 350°F.
3. Whisk cornmeal,flour, salt, baking powder, baking soda, and black pepper in a large bowl to blend.
4. Whisk eggs, milk and sour cream in a medium bowl to blend; Mix in poblano chile and oregano.
5. Add egg mixture to dry ingredients and fold in with rubber spatula; DO NOT OVER MIX.
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. Remove from heat, spread batter evenly in skillet.
8. Bake until cornbread is golden brown around edges and tester inserted in center comes out clean, about 30 minutes.
9. Cool bread 15 minutes in skillet.
10. (Can be made 6 hours ahead, cool completely in skillet; rewarm in 350°F oven 15 minutes).
11. Cut bread in wedges and serve warm from skillet.
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