Poblano-Pepper Jack Corn Bread

Directions

1. 1
   Light a grill or preheat the broiler.
2. 2
   Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes.
3. 3
   Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes.
4. 4
   Peel and seed the poblano and cut it into 1/4-inch dice.
5. 5
   Preheat the oven to 350.
6. 6
   Lightly butter an 8-inch round cake pan.
7. 7
   In a medium skillet, melt 1 tablespoon of the butter.
8. 8
   Add the onion and cook over moderately high heat until softened, about 5 minutes.
9. 9
   Add the poblano and corn and cook until heated through, about 1 minute.
10. 10
    In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt.
11. 11
    Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
12. 12
    Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese.
13. 13
    Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
14. 14
    Bake the cornbread for 35 minutes, until the top is light golden and a toothpick inserted in the center comes out clean.
15. 15
    Transfer the cornbread to a rack to cool for 20 minutes.
16. 16
    Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly.
17. 17
    Cut the cornbread into wedges and serve warm.