Poblano Cheddar Heirloom Blue Cornbread Recipe
Make Poblano Cheddar Heirloom Blue Cornbread Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Toppings and skillet prep
Method
Prep and peppers
- 1
Roast the poblano peppers over an open flame or under a broiler until charred on all sides. Place in a bowl, cover, and let steam 5-10 minutes. Peel, seed, and dice.
- 2
Preheat oven to 400°F (200°C). Place a 9-inch cast-iron skillet in the oven to heat for 5-7 minutes, then remove carefully.
Dry and wet ingredients
- 3
In a large bowl, whisk together blue cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 4
In a separate bowl, whisk buttermilk, eggs, and melted butter until well combined.
Combine and bake
- 5
Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
- 6
Fold in the diced poblano peppers and 1 cup of shredded cheddar cheese evenly throughout the batter.
- 7
Carefully remove the hot skillet from the oven and grease with the remaining tablespoon of butter. Pour the batter into the skillet, smoothing the top. Sprinkle with an additional 1/2 cup cheddar cheese if desired.
- 8
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow to rest for 5-10 minutes before slicing and serving.