Skillet Corn Bread with Poblanos, Corn, Bacon, and Cheddar

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• 3 each poblano chiles charred (sweated, peeled, seeded and diced)
  Ingredient note

  Source: 3 poblano chiles charred (sweated, peeled, seeded and diced)
• 8 slices center cut bacon
  Ingredient note

  Source: 6 to 8 slices center cut bacon; upper source range endpoint used for shopping.
• 1/2 cup yellow cornmeal
  Ingredient note

  Source: 1/2 cup yellow cornmeal
• 1 1/4 cup all-purpose flour
  Ingredient note

  Source: 1 1/4 cup all-purpose flour
• 1/3 cup brown sugar
  Ingredient note

  Source: 1/3 cup brown sugar
• 1 teaspoon baking powder
  Ingredient note

  Source: 1 teaspoon baking powder
• 1 teaspoon baking soda
  Ingredient note

  Source: 1 teaspoon baking soda
• 1/2 teaspoon kosher or coarse sea salt
  Ingredient note

  Source: 1/2 teaspoon kosher or coarse sea salt
• 1/2 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1/2 teaspoon freshly ground black pepper
• 1 cup whole milk
  Ingredient note

  Source: 1 cup whole milk
• 1/2 cup heavy cream
  Ingredient note

  Source: 1/2 cup heavy cream
• 4 each eggs well beaten
  Ingredient note

  Source: 4 eggs well beaten
• 2 cups grated cheddar cheese (recommend Cabot Sharp Cheddar)
  Ingredient note

  Source: 2 cups grated cheddar cheese (recommend Cabot Sharp Cheddar)
• 2 cups corn kernels preferably fresh (or thawed from frozen)
  Ingredient note

  Source: 2 cups corn kernels preferably fresh (or thawed from frozen)

1. Preheat the oven to 375°F.
2. In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
3. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
4. Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.