Skillet Corn Bread with Roasted Poblanos and Oregano

I love most everything about our new home in Michigan. Speaking of which, I need to take pictures and share. My kitchen has this crazy BLUE quartz island (you can kind of see it here), but I love my kitchen. And our workout room that we finished off in the basement. I love the lake and the fact that our home itself looks like a doll house. It’s so cute 🙂

One of the things I love MOST about my new kitchen is the gas range. After 2 homes without a gas line to the kitchen, it was about time I was graced with gas. Ha. That sounds funny. 🙂

When I went to char the peppers for this recipe, I had to stop myself from hitting “broil” on the oven and instead clicked on the gas ignitor and went to town on these with an open flame and some tongs. Should I now mention that heating tortillas over an open flame takes Mexican food at home from the oridinary to the extraordinary?

No doubt about it.

I served this cornbread, which was incredibly easy to make, with a homemade bowl of tomato soup. My abundant end-of-the-season tomato bounty needed resolution. No complaints from me…or Mr. Prevention. This meal topped the charts for him…and I. There’s something about the bite of breezy fall weather and coming in to a piping hot bowl of homemade soup and a ginormous piece of cornbread. And let me tell you, this cornbread piece is ginormous. And plentiful in fiber…and taste.

Poblanos + oregano…oh yes.

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Skillet Corn Bread with Roasted Poblanos and Oregano slightly adapted from Bon Appetit

2 poblano chiles
2 cups yellow cornmeal
1 1/2 cups whole wheat pastry flour or white wheat flour
1/3 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground black pepper
3 large eggs
1 cup nonfat milk
1/4 cup nonfat plain Greek yogurt
1 Tbsp fresh oregano, minced
2 Tbsp unsalted butter

Directions:

Char poblano chiles over open flame or under a 500 F broiler for 4-5 minutes, or until blackened on all sides. Enclose in ziplock bag 15 minutes. Peel, seed, and finely chop chiles.

Preheat oven to 350 F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and yogurt in medium bowl to blend. Mix in poblano chiles and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.

Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and a toothpick comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. Cut bread into 10 wedges and serve warm from skillet.

Yield: 10 large slices

Nutrition Information (per slice): 242 calories; 4.6 g. fat; 56 mg. cholesterol; 443 mg. sodium; 44.3 g. carbohydrate; 4.2 g. fiber; 5.5 g. protein

Result: These huge, spicy cornbread slices are a true delight to accompany your warm delight of chili, soup, etc. This is simple to make and reheats well. Enjoy!

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 I am in Chicago…this afternoon the photographer that shot my wedding will be shooting my photos for the cookbook. I’ve got my outfit picked out…I can’t wait! A day off work and a photo shoot…love it! 🙂

TGIF,