fbpx
JUST LAUNCHED! MEET OUR NEW VICTORIA SIGNATURE SERIES LINE ➡

Buttermilk Corn Bread with Poblano Peppers

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.

Other recipes

Meet our store with kitchen utensils ideal for your recipes!