Poblano, Bacon and Cheddar Skillet Cornbread

Instructions

1. Roast the poblano chiles Preheat the oven to 400°F. Place the 2 whole poblano chiles on a foil-lined baking sheet. Roast for 35–40 minutes, turning several times, until the skins on the 2 poblano chiles are blackened and blistered. Transfer the roasted 2 poblano chiles to a plastic bag or a bowl covered with plastic wrap and let them steam and cool for 10–15 minutes. Peel off the skins, remove the cores and seeds, then dice the 2 roasted poblano chiles and set aside.
2. Cook the bacon and heat the skillet In a large cast-iron skillet over medium-high heat, cook the 6 slices center-cut bacon until crispy. Remove the 6 slices bacon from the skillet and place on paper towels to cool, then crumble into pieces. Carefully pour off and reserve the bacon fat, leaving about 1 tablespoon bacon fat in the skillet. Turn off the heat and place the bacon-greased cast-iron skillet in the 400°F oven to preheat while you make the batter.
3. Combine the dry ingredients In a large mixing bowl, whisk together 1/4 cup yellow cornmeal, 3/4 cup all-purpose flour, 3 tablespoons brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until the dry mixture is evenly combined.
4. Combine the wet ingredients In a separate bowl, whisk together 1/2 cup whole milk, 1/4 cup heavy cream, and the 2 well-beaten eggs until the 1/2 cup milk, 1/4 cup cream, and 2 eggs form a smooth, uniform mixture.
5. Make the batter Pour the milk–cream–egg mixture (1/2 cup whole milk, 1/4 cup heavy cream, 2 eggs) into the bowl with the dry ingredients (1/4 cup yellow cornmeal, 3/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper). Whisk or stir until a thick batter forms and the dry ingredients are moistened.
6. Fold in cheese, corn, poblanos, and bacon Add 1 1/2 cups grated cheddar cheese, 1 cup corn kernels, the diced 2 roasted poblano chiles, and the crumbled 6 slices bacon to the batter. Pour in the reserved bacon fat (from cooking the 6 slices bacon), leaving about 1 tablespoon still in the skillet earlier. Gently but thoroughly fold until the 1 1/2 cups cheddar, 1 cup corn, 2 poblanos, 6 slices bacon, and bacon fat are evenly distributed throughout the batter.
7. Add batter to hot skillet Carefully remove the screaming hot cast-iron skillet from the 400°F oven. The bottom and the 1 tablespoon bacon fat in the skillet should be very hot. Carefully pour the batter—containing the cornmeal and flour mixture, 3 tablespoons brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup milk, 1/4 cup cream, 2 eggs, 1 1/2 cups cheddar, 1 cup corn, 2 poblano chiles, and 6 slices bacon—into the skillet. Spread it evenly; the batter should sizzle and bubble slightly around the edges.
8. Bake the cornbread Return the skillet to the 400°F oven and bake for about 30 minutes, or until the cornbread is deep golden brown on top. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs, not wet batter.
9. Cool slightly and serve Remove the skillet from the oven and let the Poblano, Bacon and Cheddar Skillet Cornbread cool in the pan for about 15 minutes. Cut into wedges and serve warm, enjoying the smoky 2 poblano chiles, 6 slices bacon, 1 1/2 cups cheddar, and 1 cup corn in every slice.