Cheese and Chile Skillet Cornbread
Ingredients
- 2 poblano chiles
- 1 cup (5 oz./155 g) all-purpose flour
- 1 cup (7 oz./220 g) yellow cornmeal, preferably stone-ground
- 2 tsp. baking powder
- 1⁄2 tsp. fine sea salt
- 1⁄4 cup (2 oz./60 g) unsalted butter
- 3⁄4 cup (6 fl. oz./180 ml) whole milk
- 1⁄4 cup (3 oz./90 g) maple syrup
- 1 large egg, beaten
- 1 cup (4 oz./125 g) shredded sharp cheddar cheese
- 1 cup (6 oz./185 g) fresh or thawed frozen corn kernels
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