Skillet Corn Bread with Roasted Poblano and Oregano
"This moist bread is best fresh from the oven, but it can also be made ahead and reheated...."
INGREDIENTS
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1 medium poblano chile* (about 3 1/2 ounces)
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2 cups yellow cornmeal
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1 1/2 cups all purpose flour
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1/2 cup sugar
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1 1/2 teaspoons salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/4 teaspoon ground black pepper
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3 large eggs
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1 cup whole milk
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1/4 cup sour cream
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1 tablespoon minced fresh oregano
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1/4 cup (1/2 stick) unsalted butter
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