3 poblanos

  • Roast, remove char and seeds, and then dice.

4 oz. bacon (6-8 slices)

  • Cook bacon in large skillet until crisp.
  • Remove to paper-towel lined plate, leaving fat in skillet.

1/2 cup cornmeal
1 1/4 cups flour
1/3 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper

  • Combine in large mixing bowl.

1 cup milk
1/2 cup cream
4 eggs

  • Whisk together, then stir into dry mixture until just incorporated.

8 oz. cheddar, grated
2 cups corn kernels (defrosted)

  • Add to batter with poblanos and bacon.
  • Pour all but 1 Tbsp. of bacon grease into batter.
  • Reheat skillet, pour batter into skillet.
  • Move to oven and bake @ 375°F for 30-40 minutes, until toothpick comes out clean.

Source: https://www-washingtonpost-com.ezproxy.princeton.edu/recipes/poblano-bacon-and-cheddar-skillet-corn-bread/13861/