Roasted Poblano Cheddar Cornbread
Skillet cornbread with a little heat from roasted poblanos, sharp cheddar and scallions, baked in a screaming-hot cast-iron pan for a crisp, buttery crust. Serve warm with honey butter.
- Yield
- One 9- or 10-inch skillet
- Prep
- 15 min
- Cook
- 22 min
- Total
- 40 min
- Level
- Easy
Directions
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Preheat the oven: Heat the oven to 350°F. Place a 9- or 10-inch cast-iron skillet inside to heat up while you prepare the batter. Be careful — it will be blazing hot when you remove it to fill.
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Combine the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
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Combine the wet ingredients: In a medium bowl, whisk together the milk, egg, honey and olive oil.
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Prepare the batter: Add the wet ingredients to the dry ingredients and stir until combined. Fold in half the scallions, half the poblanos and all of the cheddar cheese.
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Fill the skillet: Carefully remove the hot skillet from the oven using an oven mitt. Add the butter and swirl to coat the bottom and sides. Pour in the batter and sprinkle with the reserved scallions and poblanos.
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Bake: Bake for 20–22 minutes, until golden brown and the center springs back lightly when touched; a toothpick inserted into the center should come out clean. Let cool for 15–20 minutes before slicing.
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Serve: Serve warm with honey butter.
From Shawnie's class handouts
