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Buttermilk Corn Bread with Poblano Peppers

0 from 0 votes
Recipe by Admin Course: Featured, Healthy, Skillet, Victoria Recipes, Baked
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

kcal

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.

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