Categories: Bread

Ingredients

• 1 medium poblano pepper
• 2 cups yellow cornmeal
• 1 1/2 cup all purpose flour
• 1/2 cup sugar
• 1 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp ground black pepper
• 3 large eggs
• 1 cup whole milk
• 1/4 cup sour cream
• 1 tbs fresh minced oregano
• 1/4 cup butter

Directions

1. Char poblano over open flame or in broiler until blackend on all sides. Enclose in a paper bag for 15 minutes. Peel, seed and finely chop.

2. eheat oven to 350. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and pepper in a large bowl to blend. Whisk eggs, milk and sour crrem in a medium bowl to blend. Add Poblano and oregano to wet ingredients. Add wet ingredients to dry ingredients and fold in with a rubber spatula, being careful to not over-mix. Melt butter in a 10-inch oven proof skillet with 2" sides. Remove from heat, swirl butter to coat pan, and add batter, spreading evenly. Bake until golden brown around edges, and tester comes out clean, about 30 minutes. Cool for 15 minutes in skillet, cut into wedges and serve.

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