Poblano and Cheese Cornbread

Poblano and Cheese Cornbread

 

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

Yummy poblano peppers and a mix of cheddar and jack cheese make this cornbread something very special.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: breads, side dishes

Cuisine: American

Keyword: cheese, cornbread, poblano peppers

Servings: 12

Calories: 376kcal

Author: Judith Hannemann

Ingredients

• 1 cup butter melted
• 1 cup sugar
• 4 eggs
• 1 - 15 oz 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

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.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 42g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 104mg | Sodium: 369mg | Potassium: 311mg | Fiber: 2g | Sugar: 18g | Vitamin A: 675IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 1mg

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Poblano and Cheese Cornbread