Skillet Cornbread With Roasted Poblano and Oregano

Name: Skillet Cornbread With Roasted Poblano and Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium poblano chile (Pasilla, about 3 1/2 ounces); 2 cups yellow cornmeal; 1 ½ cups flour; ½ cup sugar; 1 ½ teaspoons salt; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon black pepper; 3 large eggs; 1 cup whole milk; ¼ cup sour cream; 1 tablespoon minced fresh oregano; ¼ cup unsalted butter

Servings: persons

1 medium poblano chile (Pasilla, about 3 1/2 ounces)
2 cups yellow cornmeal
1 ½ cups flour
½ cup sugar
1 ½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon black pepper
3 large eggs
1 cup whole milk
¼ cup sour cream
1 tablespoon minced fresh oregano
¼ cup unsalted butter

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 350F.
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 350F oven 15 minutes).
11
Cut bread in wedges and serve warm from skillet.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium poblano chile (Pasilla, about 3 1/2 ounces), 2 cups yellow cornmeal, 1 ½ cups flour, ½ cup sugar, and more.

Yes, Skillet Cornbread With Roasted Poblano and Oregano falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!