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Home -> Baked Goods -> Breads
Ingredients (view qty in metric system instead) 1 medium poblano chile, roasted , peeled and finely chopped 2 cups yellow cornmeal 1 1/2 cups all purpose flour 1/2 cup sugar 1 1/2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. pepper 3 large eggs 1 cup milk 1/4 cup sour cream 1/4 cup melted butter Directions Preheat oven to 350 degrees. Whisk together cornmeal, flour, sugar, salt, baking powder, baking soda and pepper in a large bowl until blended. Whisk together eggs, milk and sour cream in a medium bowl. Stir in poblano chile. Add egg mixture to cornmeal mixture and fold in just until blended. Pour melted butter into a 10 inch ovenproof skillet and swirl to coat sides of pan. Spread batter evenly in the skillet. Bake about 30 minutes until a toothpick comes out clean and edges are golden. Cool cornbread in skillet 15 minutes. Cut into wedges and serve warm. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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