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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.
- 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
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.
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