Cheddar poblano cornbread

Preheat a 10-inch cast iron pan over low heat and melt the butter in it.

Whisk cornmeal, flour, sugar, baking powder, baking soda and salt together in a medium bowl.

Stir the eggs, buttermilk, sour cream, olive oil and the melted butter together, then add to the dry and whisk to combine.

Fold in the cheddar and diced poblano.

Scoop the batter into the buttery cast iron pan and smooth it out.

Bake at 425F for 18 to 20 minutes until browned on the bottom.