Skillet Corn Bread with Roasted Poblano and Oregano

Skillet Corn Bread with Roasted Poblano and Oregano
Photo by Brian Leatart

Ingredients

  • 3 large eggs
  • 1 teaspoon baking soda
  • 2 cups yellow cornmeal
  • 1 cup whole milk
  • ¼ cup sour cream
  • 1 tablespoon fresh oregano
  • 1 ½ cups all purpose flour
  • + 6 more ingredients
    • ½ cup sugar
    • 1 teaspoon baking powder
    • 4 tablespoons unsalted butter
    • 1 ½ teaspoons salt
    • ¼ teaspoon ground black pepper
    • 1 medium poblano chile

Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile. Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and ...

View full recipe at Epicurious

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