Brown Butter Cornbread with Poblano Chiles and Gruyere Cheese
Author: Nicole-Cooking for Keeps
Ingredients
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
Instructions
Preheat oven to 400 degrees.
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.
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.
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.
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.
Place skillet in the oven and bake for 12-15 minutes until brown and cooked through.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/brown-butter-cornbread-with-poblano-chiles-and-gruyere-cheese/