Poblano and Cheese Cornbread


by: MidnightBaker

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


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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

how is this calculated?

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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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