Our homestyle cornbread skillet is packed with whole corn kernels and spicy poblano peppers.

Skillet Poblano Cornbread

Preheat oven to 400 degrees. Place a 10-inch cast-iron skillet in oven to preheat. Meanwhile, wrap each ear of corn in damp paper towel and place on microwave-safe plate. Microwave on HIGH 3 to 5 minutes or until tender, turning ears every 1-1/2 minutes.

Cook corn and poblano pepper in a grill pan on the stovetop over HIGH heat for 4 to 7 minutes or until corn is slightly charred and pepper is blistered, turning occasionally. Transfer corn to a cutting board. Place pepper in a bowl; cover with plastic wrap and set aside.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside. Whisk together eggs, milk, and 6 tablespoons butter in a medium bowl; set aside.

Cut corn kernels from cobs; set aside. Peel and seed pepper; chop and set aside.

Pour egg mixture over flour mixture; gently stir just until combined (do not over mix). Fold in two-thirds of the corn, pepper, and 1/2 cup cheese.

Remove hot skillet from oven. Add reamining 1 tablespoon butter to skillet; swirl skillet to coat bottom. Spoon batter into hot skillet. Sprinkle with remaining corn. Bake for 24 to 28 minutes or until a wooden toothpick inserted in center comes out clean. Cool slightly; serve with honey butter, if desired.