Skillet Corn Bread with Roasted Poblano and Oregano

Name: Skillet Corn Bread with Roasted Poblano and Oregano
Yield: 8 Servings
Ingredients: 1 medium poblano chile (about 3 1/2 ounces); 2 cups yellow cornmeal; 1 1/2 cups all purpose flour; 1/2 cup sugar; 1 1/2 teaspoons salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon ground black pepper; 3 large eggs; 1 cup whole milk; 1/4 cup sour cream; 1 tablespoon minced fresh oregano; 1/4 cup (1/2 stick) unsalted butter

By Jamie Purviance

June 30, 2004

Recipe notes