Description
A delightful fusion of cornbread and creamy, cheesy stuffed poblano peppers, perfect as a side or main dish.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 large poblano peppers, roasted and peeled
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- In another bowl, mix the roasted poblano peppers, Monterey Jack cheese, cream cheese, cumin, and smoked paprika until well blended.
- Grease a 9 x 13 inch baking dish.
- Pour half of the cornbread batter into the baking dish.
- Spread the filling evenly over the batter.
- Top with the remaining cornbread batter.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg