Cornbread with Poblano Peppers and Green Onions

Ingredients:

• 1.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup of milk
• 1 cup sour cream or Greek yogurt with 2% fat
• 2 tbsp melted butter
• 1 large egg
• 1 cup roasted poblano pepper, sliced ​​into strips
• 0.5 cups fried onions
• 0.5 cup chopped green onions

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
2. In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the poblano pepper, onion, and green onions.
3. Pour the batter into the prepared pan and bake until the cornbread springs back when lightly pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Pull the edges away from the sides of the pan, then cut the cornbread into squares or wedges and serve warm or at room temperature.