Poblano-Pepper Jack Corn Bread

• Recipe by Melissa Rubel

A roasted poblano pepper gives this cheesy corn bread subtle heat.

Ingredients

1. 1 medium poblano chile
2. 7 tablespoons unsalted butter, 6 tablespoons melted
3. 1 small onion, cut into 1/4-inch dice
4. 1/2 cup thawed frozen corn kernels
5. 1 cup all-purpose flour
6. 1 cup yellow cornmeal
7. 1 tablespoon sugar
8. 2 teaspoons baking powder
9. 1 teaspoon salt
10. 1 cup milk
11. 2 large eggs, beaten
12. 4 ounces pepper jack cheese, shredded (1 1/4 cups)

Directions

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

Make Ahead

The cornbread can be covered in plastic wrap and stored and room temperature overnight.