1 medium poblano chile pepper or similar roasting
2 cups cornmeal
1 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground black pepper
1 cup buttermilk
1 tablespoon minced fresh oregano
1/4 cup (1/2 stick) butter
Char poblano chile over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chile.
Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chile and oregano. Combine egg mixture and dry ingredients, mixing lightly.
Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven.
Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes.
Cut bread into wedges and serve warm from skillet.