Poblano and Cheese Cornbread
by:
Very moist and sweet. Original recipe called for canned chiles, but I thought fresh peppers would be better. If you can't find Poblanos, use bell peppers or jalapenos
ingredients
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serves: 8
1 cup butter, melted
1 cup sugar
4 eggs
15 oz (1) can creamed corn
1/4 cup diced poblano peppers
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
Nutrition Facts
Poblano and Cheese Cornbread
Servings Per Recipe: 8
Amount per Serving
Calories: 575
- Total Fat: 31.3 g
- Saturated Fat: 18.7 g
- Trans Fat: 0.9 g
- Cholesterol: 158.9 mg
- Sodium: 538.3 mg
- Total Carbs: 64.3 g
- Dietary Fiber: 2.9 g
- Sugars: 25.8 g
- Protein: 12 g
preparation
1. Preheat oven to 300 degrees. Grease a 13 x 9 baking pan.
2. In a large bowl, beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, peppers, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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