Step 1: Roast the Poblano Peppers

• Preheat your oven’s broiler to high or set your oven to 450°F (230°C).
• Place the poblano peppers on a baking sheet and roast under the broiler for 5-8 minutes, turning every couple of minutes, until the skins are blackened and blistered on all sides.
• Remove the peppers from the oven and place them in a bowl, covering them with plastic wrap or a lid to allow the skins to loosen. Let them steam for about 10 minutes.
• Once the peppers have cooled enough to handle, peel off the skins, remove the seeds, and dice the peppers. Set a few strips aside for the topping.

Step 2: Make the Cornbread Batter

• Preheat your oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or baking dish.
• In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the buttermilk, eggs, and melted butter or vegetable oil until well combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined (avoid over-mixing).
• Fold in the diced roasted poblano peppers, 1 cup of the shredded pepper jack cheese, and the optional diced green chilies if you want extra heat.

Step 3: Bake the Cornbread

• Pour the batter into the greased skillet or baking dish, spreading it evenly.
• Sprinkle the remaining 1/2 cup of shredded pepper jack cheese evenly over the top.
• Place the reserved poblano strips on top of the cheese for a decorative, flavorful topping.
• Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Step 4: Make the Cilantro Lime Crema

• While the cornbread is baking, prepare the cilantro lime crema. In a small bowl, combine the sour cream, mayonnaise, lime juice, minced garlic, and chopped cilantro.
• Stir until smooth and well mixed. Season with a pinch of salt, to taste.
• Chill the crema in the refrigerator until ready to serve.

Step 5: Serve

• Once the cornbread is done, remove it from the oven and let it cool slightly before serving.
• Slice the cornbread into squares or wedges and drizzle with the cilantro lime crema, or serve the crema on the side for dipping.