Skillet Corn Bread with Roasted Poblano and Oregano
Cornbread is a traditional staple in Southern cuisine and is often served as a side dish with meals.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Skillet Corn Bread with Roasted Poblano and Oregano
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Grease a cast-iron skillet.
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In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
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In another bowl, beat the eggs. Then add the buttermilk and melted butter. Mix well.
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Pour the wet ingredients into the dry ingredients. Stir until just combined.
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Fold in the roasted poblano peppers, oregano leaves, and cheddar cheese.
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Pour the batter into the prepared skillet and smooth the top.
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Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and let it rest for 10 minutes before serving.
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Slice and serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
