Skillet Cornbread with Poblanos

By: Hannah Lee Leidy
Photo by Andrew Cebulka

Food Culture of the South

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Serves 8

  • 3 cups stone-ground cornmeal
  • 2 teaspoons baking powder

  • 2 teaspoons kosher salt

  • ¾ teaspoon baking soda
  • 2½ cups buttermilk

  • 3 eggs

  • 8 tablespoons butter, melted

  • 2 poblano peppers, roasted, peeled, seeded, and chopped

  • 6 ounces bacon, cooked until fully rendered and crispy, chopped (
  • 2 tablespoons bacon grease
  • Every Southern cook worth her salt knows to squirrel away bacon grease for cornbread. Be sure to strain it before refrigerating so it keeps longer.
  1. Preheat oven to 375 degrees. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together buttermilk, eggs, and melted butter; add to dry ingredients, stir well. Fold in poblanos and bacon.
  2. In a 12-inch cast-iron skillet over high heat, cook bacon grease until shimmering; pour batter into skillet and then transfer to oven. Bake until top is lightly browned, about 50 minutes.

From Stars + Sides.

  • Recipe by Lauren Utvich

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