Poblano-Pepper Jack Corn Bread

Ingredients

• 1 medium poblano chile
• 7 tablespoons unsalted butter
• 6 tablespoons melted
• 1 small onion
• cut into 1/4-inch dice
• 1/2 cup thawed frozen corn kernels
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs
• beaten
• 4 ounces pepper jack cheese
• shredded (1 1/4 cups)

Instructions

1. Light a grill or preheat the broiler.
2. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes.
3. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes.
4. Peel and seed the poblano and cut it into 1/4-inch dice.
5. Preheat the oven to 350.
6. Lightly butter an 8-inch round cake pan.
7. In a medium skillet, melt 1 tablespoon of the butter.
8. Add the onion and cook over moderately high heat until softened, about 5 minutes.
9. Add the poblano and corn and cook until heated through, about 1 minute.
10. In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt.
11. Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
12. Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese.
13. Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
14. Bake the cornbread for 35 minutes, until the top is light golden and a toothpick inserted in the center comes out clean.
15. Transfer the cornbread to a rack to cool for 20 minutes.
16. Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly.
17. Cut the cornbread into wedges and serve warm.