Best Roasted Poblano Skillet Cornbread Recipes
ROASTED PEPPER CORNBREAD RECIPE
Steps:
- Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F. Roast red bell pepper and poblano over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5 to 10 minutes. Peel off charred skins; remove stems and seeds. Finely copy flesh of peppers.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
- Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Cholesterol 75 mg, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, Sodium 464 mg, Sugar 17 g, Fat 16 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
Categories Bread Milk/Cream Egg Pepper Side Bake Cornmeal Summer Sour Cream Oregano Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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 sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
- Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into 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 into wedges and serve warm from skillet.
POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
SKILLET CORNBREAD WITH ROASTED POBLANO AND OREGANO
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.
Provided by Barb G.
Categories Quick Breads
Time P1DT6h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 479.1, Fat 15.3, SaturatedFat 7.9, Cholesterol 134.4, Sodium 924.5, Carbohydrate 75.3, Fiber 4, Sugar 19.7, Protein 11.6
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