INGREDIENTS

1. 1mediumpoblano chile(Pasilla, about 3 1/2 ounces)
2. 2cupsyellow cornmeal
3. 1 1/2cupsflour
4. 1/2cupsugar
5. 1 1/2teaspoonssalt
6. 1teaspoonbaking powder
7. 1teaspoonbaking soda
8. 1/4teaspoonblack pepper
9. 3largeeggs
10. 1cupwhole milk
11. 1/4cupsour cream
12. 1tablespoon mincedfresh oregano
13. 1/4cupunsalted butter

DIRECTIONS

1. Char poblano chile over open flame or in broiler until blackened on all sides, enclose in paper bag for 15 minutes then peel, seed, and finely chop chile.
2. Preheat oven to 350 degrees.
3. Whisk cornmeal,flour, salt, baking powder, baking soda, and black pepper in a large bowl to blend.
4. Whisk eggs, milk and sour cream in a medium bowl to blend; Mix in poblano chile and oregano.
5. Add egg mixture to dry ingredients and fold in with rubber spatula; DO NOT OVER MIX.
6. Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet (An Iron skillet works great).
7. Remove from heat, spread batter evenly in skillet.
8. Bake until cornbread is golden brown around edges and tester inserted in center comes out clean, about 30 minutes.
9. Cool bread 15 minutes in skllet.
10. (can be made 6 hours ahead, cool completly in skillet; Rewarm in 350 degree oven 15 minutes).
11. Cut bread in wedges and serve warm from skillet.