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| Poblano and Cheese Cornbread |
Yummy poblano peppers and a mix of cheddar and jack cheese make this cornbread something very special.
Jazz up your cornbread with some tangy peppers and great tasting cheeses!
This goes so well with a bowl of steaming chili. It’s the perfect twosome for a chilly night’s dinner.
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Poblano and Cheese Cornbread
Prep time
Cook time
Total time
Author: Judith Hannemann
Serves: 12
Ingredients
- 1 cup butter, melted
- 1 cup sugar
- 4 eggs
- 1 - 15 oz can creamed corn
- ¼ cup diced poblano peppers
- ½ cup shredded Monterrey Jack cheese
- ½ cup shredded cheddar cheese
- 1 cup flour
- 1 cup yellow cornmeal
- 4 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 300 degrees. Grease a 13 x 9 baking pan.
- 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.
- 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.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
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| Poblano and Cheese Cornbread |
It looks very nice.. I like that cheese in it.