Brown Butter Cornbread with Poblano Chiles and Gruyere Cheese
  • 1 ¼ cups cornmeal
  • ¾ cups all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 ½ cups milk
  • ¼ cup oil
  • 3 tablespoons butter, divided
  • ½ small onion, chopped
  • 1 poblano chili
  • 1 cup sharp gruyere cheese, plus extra fro serving
  1. Preheat oven to 400 degrees.
  2. Roast poblano pepper over a gas flame or under the broiler until blackened all over. Place in a bowl and cover with plastic wrap. Let set for five to ten minutes. Peel and seed pepper; chop.
  3. In a cast-iron skillet, melt two tablespoons butter over a medium high heat. When butter begins to brown, swirl pan until the butter is a deep golden brown. Reduce heat to medium, and add onions. Cook until softened, about two minutes. Season with a little bit of salt. Cool.
  4. In a medium bowl, whisk cornmeal, flour, baking powder, sugar and salt. In a liquid measure cup, whisk milk, eggs, oil, cooled brown butter and onions, chopped poblano and gruyere cheese.
  5. In the same cast-iron skillet, melt remaining butter over a medium-high heat, when butter begins to brown, swirl pan. When butter turns a deep brown, pour batter in.
  6. Place skillet in the oven and bake for 12-15 minutes until brown and cooked through.
Recipe by Cooking for Keeps at