-
1
Light a grill or preheat the broiler.
-
2
Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes.
-
3
Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes.
-
4
Peel and seed the poblano and cut it into 1/4-inch dice.
-
5
Preheat the oven to 350.
-
6
Lightly butter an 8-inch round cake pan.
-
7
In a medium skillet, melt 1 tablespoon of the butter.
-
8
Add the onion and cook over moderately high heat until softened, about 5 minutes.
-
9
Add the poblano and corn and cook until heated through, about 1 minute.
-
10
In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt.
-
11
Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
-
12
Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese.
-
13
Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
-
14
Bake the cornbread for 35 minutes, until the top is light golden and a toothpick inserted in the center comes out clean.
-
15
Transfer the cornbread to a rack to cool for 20 minutes.
-
16
Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly.
-
17
Cut the cornbread into wedges and serve warm.
