Buttermilk Corn Bread with Poblano Peppers
Course: Featured, Healthy, Skillet, Victoria Recipes, BakedServings
6
servingsPrep time
10
minutesCooking time
20
minutesCalorieskcal
Ingredients
cup 1/2 cup (1 stick) unsalted butter
cups 1 1/2 cups buttermilk
2 large eggs
cups 2 cups yellow cornmeal
cup 1/2 cup sugar
teaspoons 4 teaspoons baking powder
teaspoon 1 teaspoon salt
teaspoon 1/4 teaspoon ground black pepper
cup 1 cup poblano peppers (seeded, small diced)
INSTRUCTIONS
- Preheat oven to 400°F.
- Melt butter in large cast iron skillet over low heat. Remove from heat. In a separate bowl add butter and whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to large cast iron skillet.
- Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan.
