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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 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
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