Skillet Cornbread With Roasted Poblano And Oregano

Total Time: 30 hrs 30 mins Preparation Time: 30 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.