Skillet Cornbread with Roasted Poblano and Oregano
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 30 hours 30 minutes
Recipe Category: Quick Breads
Keywords: Breads, Grains, Healthy, Spicy, Oven, Stove Top
Description:
This Skillet Cornbread with Roasted Poblano and Oregano is a flavorful twist on classic cornbread, delivering the perfect balance of heat and savory richness with the addition of a fresh poblano chile. The cornbread is moist and tender, boasting a slightly smoky undertone from the charred poblano, making it a delightful side dish for any meal. While it’s best served fresh from the oven, it can be prepared ahead of time and gently reheated when needed. This recipe is perfect for anyone looking to spice up their cornbread game, and it works wonderfully for dinner gatherings, picnics, or just as a comforting snack on its own.
Ingredients
Ingredient | Quantity |
---|---|
Poblano chile | 1 |
Yellow cornmeal | 2 cups |
All-purpose flour | 1 ½ cups |
Granulated sugar | ½ cup |
Salt | 1 ½ teaspoons |
Baking powder | 1 teaspoon |
Baking soda | 1 teaspoon |
Black pepper | ¼ teaspoon |
Eggs | 3 large |
Sour cream | 1 cup |
Fresh oregano (chopped) | 1 tablespoon |
Unsalted butter | ¼ cup |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 479.1 kcal |
Fat | 15.3 g |
Saturated Fat | 7.9 g |
Cholesterol | 134.4 mg |
Sodium | 924.5 mg |
Carbohydrates | 75.3 g |
Dietary Fiber | 4 g |
Sugars | 19.7 g |
Protein | 11.6 g |
Instructions
-
Prepare the Poblano Chile
Start by roasting the poblano chile to bring out its smoky flavor. You can either do this over an open flame or under a broiler. Hold the poblano directly over the heat, turning it occasionally, until the skin is blackened on all sides. Once charred, place the chile inside a paper bag for about 15 minutes, allowing it to steam. After this resting period, carefully peel off the skin, remove the seeds, and finely chop the roasted chile. -
Preheat the Oven
Preheat your oven to 350°F (175°C). If you have a cast-iron skillet, this is the ideal time to pull it out, as it will help create a beautifully crisp crust for the cornbread. -
Mix Dry Ingredients
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, salt, baking powder, baking soda, and black pepper. Use a whisk to blend these dry ingredients well, ensuring that there are no lumps. -
Whisk the Wet Ingredients
In a separate medium bowl, whisk together the eggs, milk, and sour cream. Once fully combined, stir in the roasted poblano chile and fresh oregano. This combination will add moisture and flavor to the cornbread batter. -
Combine Wet and Dry Ingredients
Carefully pour the egg mixture into the dry ingredients. Use a rubber spatula to fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix – the key to tender cornbread is to keep the mixing minimal, leaving a few lumps in the batter. -
Prepare the Skillet
Place a 10-inch ovenproof skillet on the stove over medium heat. Melt the unsalted butter in the skillet, swirling it around to coat both the bottom and the sides of the pan. A cast-iron skillet works especially well here, as it helps to create a crispy edge on the cornbread. -
Bake the Cornbread
Once the butter has melted and the skillet is nicely coated, remove the skillet from the heat. Pour the prepared batter into the skillet, spreading it out evenly with your spatula. Place the skillet in the preheated oven and bake for about 30 minutes, or until the cornbread turns golden brown around the edges and a toothpick or cake tester inserted into the center comes out clean. -
Cool and Serve
Once the cornbread is baked, allow it to cool for about 15 minutes in the skillet. This helps it set and makes it easier to cut into wedges. The slightly crispy edges, along with the moist interior, are what make this cornbread truly irresistible.If you’re making the cornbread ahead of time, you can let it cool completely in the skillet and then reheat it in the oven at 350°F (175°C) for 15 minutes before serving.
Serving Suggestions
This Skillet Cornbread with Roasted Poblano and Oregano is delicious on its own, but it pairs exceptionally well with a variety of dishes. Serve it alongside hearty stews, chili, or barbecue for a complete meal. It also makes a fantastic breakfast when served with a dollop of honey or your favorite jam.
Storage Tips
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To keep it fresh, you can also wrap the cornbread in plastic wrap and place it in the fridge for up to 3 days. Reheat in a 350°F oven for 10-15 minutes before serving.
For longer storage, slice the cornbread and freeze individual pieces. Simply wrap each slice tightly in plastic wrap and store it in a zip-top freezer bag. When you’re ready to enjoy it, reheat in the oven for a few minutes, and it’ll taste just like freshly baked!
This Skillet Cornbread with Roasted Poblano and Oregano offers a hearty, flavorful twist on the traditional cornbread that’s sure to become a new favorite at your table. Whether served fresh or reheated, this cornbread will delight your taste buds with its savory and slightly spicy profile, making it the perfect complement to any meal.