ROASTED POBLANO SKILLET CORNBREAD
If there's one thing that a cast-iron pan was born to do, it's make skillet cornbread. The consistent heat is exactly what cornbread needs. My version here is camping cornbread gone wild. Roasted poblanos? Are you kidding me? This cornbread eats like a meal, and goes great with chili (see page 40) or Old-School Baked Beans (see page 254)!
Provided by Guy Fieri
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Start a campfire with wood and wait until the flames die down and the coals glow red with white ash. Place a 12-inch cast-iron skillet adjacent to the coals to heat up.
- Combine the flour, cornmeal, salt, baking powder, and baking soda in a large bowl. In a separate bowl, combine the buttermilk, milk, egg, and melted butter. Make a well in the dry ingredients and slowly stir the wet ingredients into the dry, mixing gently until the lumps are dissolved. Fold in the cheese, poblanos, and corn.
- Remove the cast-iron skillet from the fire and put the 2 tablespoons butter in the hot pan so it sizzles. Roll the butter around the pan to coat it evenly, then pour the cornbread batter into the hot skillet. Top with a lid and place back in the spot adjacent to the coals. Using a metal shovel, place hot coals on top of the lid and cook for 25 to 30 minutes, or until the bread is golden and firm. Rotate the pan every 7 to 8 minutes so the cornbread cooks evenly. Carefully remove the coals and lid and let the cornbread cool slightly in the pan, about 5 minutes. Slice and serve warm.
- Conventional Cooking method:
- Bake in a preheated 350 degrees F oven for 20 to 25 minutes, uncovered.
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
Categories Bread Milk/Cream Egg Pepper Side Bake Cornmeal Summer Sour Cream Oregano Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
- 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 sour cream in medium bowl to blend. Mix in poblano chile 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 tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet.
CORN AND POBLANO SPOON BREAD
Fresh poblano chiles, shredded cheese, and spicy southwest-style corn make an easy and delicious spoon bread.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Melt the 1 teaspoon butter over medium heat in a small skillet. Cook poblano chile pepper in hot butter for 4 to 5 minutes or until tender. Set aside.
- Combine water and cornmeal in a medium saucepan. Bring to boiling over medium-high heat; reduce heat. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat. Transfer cornmeal mixture to a large bowl. Stir in cheese, sour cream, 1/4 cup melted butter, the salt and black pepper.
- Whisk milk, egg yolks and baking powder in a medium bowl until combined. Stir into cornmeal mixture. Stir in canned seasoned corn and the reserved poblano chile pepper.
- Beat egg whites with a whisk or electric mixer in a medium bowl until stiff peaks form. Fold beaten egg whites into cornmeal mixture. Pour into a greased 3-quart rectangular baking dish or 3-quart round casserole dish. Bake for 35 minutes for rectangular dish or 50 minutes for round dish or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving (bread will sink during standing).
Nutrition Facts : Calories 278.2 calories, Carbohydrate 17.4 g, Cholesterol 114.9 mg, Fat 20 g, Fiber 2.1 g, Protein 8.9 g, SaturatedFat 11.5 g, Sodium 531.1 mg, Sugar 1.3 g
SKILLET CORN BREAD
This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
POBLANO STUFFED CORNBREAD
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 12-inch cast-iron skillet on the stovetop over medium heat. Add 1/4 cup butter and allow to melt while you begin to prepare the batter. Reserve the melted butter for later use, carefully wipe out the pan and place in the oven to heat.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In another bowl, combine the milk, buttermilk, egg and melted butter. Make a well in the dry ingredients and gradually incorporate the wet mixture, stirring until the lumps are dissolved. Fold in the cheese, corn and poblanos.
- To bake the cornbread, carefully remove the skillet from the oven and add the remaining 2 tablespoons butter so it sizzles. Coat the pan with the butter and quickly pour the cornbread batter into the skillet. Place the skillet in the oven and bake until golden brown, about 20 minutes.
- Remove from the oven and let cool slightly before slicing. Serve warm.
SKILLET CORNBREAD WITH ROASTED POBLANO AND OREGANO
This moist cornbread is best fresh from the oven, but it can also be made ahead and reheated. A fresh green chile, often called a pasilla, is available at Latin markets and at some supermarkets. Bon Appetit.
Provided by Barb G.
Categories Quick Breads
Time P1DT6h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Char poblano chile over open flame or in broiler until blackened on all sides, enclose in paper bag for 15 minutes then peel, seed, and finely chop chile.
- Preheat oven to 350°F.
- Whisk cornmeal,flour, salt, baking powder, baking soda, and black pepper in a large bowl to blend.
- Whisk eggs, milk and sour cream in a medium bowl to blend; Mix in poblano chile and oregano.
- Add egg mixture to dry ingredients and fold in with rubber spatula; DO NOT OVER MIX.
- Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet (An Iron skillet works great).
- Remove from heat, spread batter evenly in skillet.
- Bake until cornbread is golden brown around edges and tester inserted in center comes out clean, about 30 minutes.
- Cool bread 15 minutes in skillet.
- (Can be made 6 hours ahead, cool completely in skillet; rewarm in 350°F oven 15 minutes).
- Cut bread in wedges and serve warm from skillet.
Nutrition Facts : Calories 479.1, Fat 15.3, SaturatedFat 7.9, Cholesterol 134.4, Sodium 924.5, Carbohydrate 75.3, Fiber 4, Sugar 19.7, Protein 11.6
CORN AND FIRE-ROASTED POBLANO SALAD WITH CILANTRO
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.
Provided by cookiedog
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Roasted Poblanos: Rub the chilies lightly with oil and place them on a stovetop grill or directly over an open flame. Grill over medium-high heat and turn, using metal tongs until the skins are evenly blistered and charred. Remove from the heat, transfer to a bowl, and cover with a plate or a lid; they'll steam as they cool. Loosen and peel the skins from the chilies. Bits of charred skin are ok. You can dip your fingers in water, but don't be tempted to dip the chilies in water or peel them under the running faucet-you'll lose their delicious flavor.
- Salad: Bring a small pot of water to a boil and drop in the onions for 20 seconds. Drain and toss with the vinegar.
- Heat the oil in a large sauté pan. Add the corn, 1/4 teaspoons salt, and sauté over medium heat for about 1 minute. Add the water, lower the heat, and cover the pan. Simmer covered, until the corn is tender, about 5 minutes.
- Transfer to a bowl and toss with the chilies, onions, lime juice, 1/4 teaspoons salt, and a pinch of cayenne. Set aside to cool.
- Just before serving, add the cilantro and season to taste with salt and cayenne.
- Tip: To make this salad even easier, you can prepare the separate elements ahead of time and combine them at the last minute. The poblano chilies keep well for several days in the refrigerator or can be frozen and defrosted just before serving.
Nutrition Facts : Calories 172, Fat 4.9, SaturatedFat 0.7, Sodium 22.6, Carbohydrate 33.3, Fiber 3.8, Sugar 5.4, Protein 4.5
SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
CROWN ROAST OF PORK WITH CORN BREAD-POBLANO STUFFING
Provided by Melissa Clark
Categories Blender Food Processor Pork Bake Roast Thanksgiving Cornmeal Hot Pepper Fall Sage Cilantro
Yield Makes about 10 servings
Number Of Ingredients 21
Steps:
- Prepare roast:
- In blender, purée olive oil, garlic, shallot, sage, salt, and pepper until blended. Rub mixture over roast, concentrating on areas between chops. Transfer roast to roasting pan. Cover with foil and refrigerate overnight or up to 48 hours. Let sit at room temperature 1 hour before roasting.
- Preheat oven to 450°F. Turn roast upside down (rib bones down) in roasting pan. Roast 15 minutes, then reduce heat to 350°F and roast until instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), about 1 1/2 hours more.
- While roast cooks, prepare stuffing:
- In large skillet over moderately high heat, melt butter. Add poblanos, onion, celery, and garlic, and sauté, stirring, until softened, 7 to 10 minutes.
- In large bowl, combine corn bread and sautéed vegetables. Add eggs, 1/4 cup chicken stock, cilantro, hot sauce, salt, and pepper. If mixture seems dry, mix in additional stock, slowly, until stuffing is lightly moistened. Press into 2-quart casserole dish. Thirty minutes before removing roast, transfer stuffing to oven. Bake until golden, about 45 minutes.
- When roast is done, remove from oven, tent with foil, and let stand at least 15 minutes (it will stay warm 1 hour). When stuffing is done, mound 1/2 on platter. Flip roast upright on top of stuffing. Fill center of roast with remaining stuffing. Slice at table.
More about "skillet corn bread with roasted poblano and oregano recipes"
POBLANO CORN BREAD RECIPE - EDIBLE PHILLY
From ediblephilly.ediblecommunities.com
SKILLET CORN BREAD WITH POBLANOS, CORN, BACON, AND CHEDDAR
From muybuenocookbook.com
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From bonappetit.com
Servings 8
- Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
- 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 sour cream in medium bowl to blend. Mix in poblano chile 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 tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. DO AHEAD Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes. Cut bread into wedges and serve warm from skillet.
SKILLET CORN BREAD WITH ROASTED POBLANOS AND OREGANO
From pinterest.com
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From friendseat.com
POBLANO, BACON AND CHEDDAR SKILLET CORNBREAD - PATI JINICH
From patijinich.com
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From wikifoodhub.com
SKILLET CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
ROASTED POBLANO SKILLET POTATOES - JENNIFER MEYERING
From jennifermeyering.com
SKILLET POBLANO CORNBREAD - HY-VEE RECIPES AND IDEAS
From hy-vee.com
SKILLET POBLANO CORN RECIPE | MYRECIPES
From myrecipes.com
ROASTED POBLANO CREAMED CORN - GRATEFUL
From makeitgrateful.com
SKILLET CORNBREAD WITH POBLANOS | THE LOCAL PALATE
From thelocalpalate.com
ROASTED POBLANO CORNBREAD RECIPE BY MIRAVAL RESORT AND SPA
From thedailymeal.com
ROASTED POBLANO SKILLET CORNBREAD | RECIPE | SKILLET CORNBREAD, …
From pinterest.com
RECIPES/SKILLET-CORN-BREAD-WITH-ROASTED-POBLANO-AND-OREGANO …
From github.com
SKILLET CORN BREAD WITH ROASTED POBLANOS AND OREGANO
From preventionrd.com
POBLANO, BACON & CHEDDAR SKILLET CORNBREAD - TLN
From tln.ca
CORN AND POBLANO SPOON BREAD RECIPE & INSTRUCTIONS - DEL MONTE®
From delmonte.com
CHEESY BACON AND ROASTED POBLANO STREET CORN SKILLET
From dadwithapan.com
POBLANO, BACON AND CHEDDAR SKILLET CORNBREAD | MEXICAN RECIPES
From sbs.com.au
SKILLET CORN BREAD WITH ROASTED POBLANOS AND OREGANO
From pinterest.co.uk
RECIPE OF THE MONTH: ROASTED POBLANO CORNBREAD - MIRAVAL RESORTS
From blog.miravalresorts.com
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From mastercook.com
CHORIZO, CORNBREAD & ROASTED POBLANO STUFFING - RACHAEL RAY SHOW
From rachaelrayshow.com
CORN DIP - HOT CORN DIP RECIPE WITH POBLANO PEPPERS ... - FIFTEEN …
From fifteenspatulas.com
POBLANO CORNBREAD | GRANOR FARM
From granorfarm.com
POBLANO, BACON AND CHEDDAR SKILLET CORN BREAD - WASHINGTON POST
From washingtonpost.com
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From pinterest.co.uk
SKILLET CORN BREAD WITH ROASTED POBLANO AND OREGANO
From fooddiez.com
POBLANO AND CHEESE CORNBREAD - THE MIDNIGHT BAKER
From bakeatmidnite.com
ROASTED POBLANO SKILLET CORNBREAD – RECIPES NETWORK
From recipenet.org
You'll also love