Roasted Poblano Cornbread | Dorothy Lane Market

Roasted Poblano Cornbread

PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 16
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1½ cups yellow cornmeal
  • 1½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 Tbsp sugar, or more to taste
  • 1¼ cups buttermilk
  • 2 large eggs
  • 6 Tbsp melted butter
  • ½ cup chopped roasted poblano peppers
  • 1 cup fresh corn kernels (about 1-2 ears)
  • 1 cup finely shredded Cheddar or Mexican blend cheese

INSTRUCTIONS

1
Grease and flour a 9-inch square baking pan. Heat oven to 400°F.
2
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened.
3
Stir in chopped peppers, corn kernels, and cheese.
4
Spread the batter in the prepared baking pan. Bake for 20 to 30 minutes, or until lightly browned and firm.

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Roasted Poblano Cornbread

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 30 mins
SERVINGS 16

INGREDIENTS

  • 1½ cups yellow cornmeal
  • 1½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3 Tbsp sugar, or more to taste
  • 1¼ cups buttermilk
  • 2 large eggs
  • 6 Tbsp melted butter
  • ½ cup chopped roasted poblano peppers
  • 1 cup fresh corn kernels (about 1-2 ears)
  • 1 cup finely shredded Cheddar or Mexican blend cheese

INSTRUCTIONS

1
Grease and flour a 9-inch square baking pan. Heat oven to 400°F.
2
In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, eggs, and melted butter. Stir into the dry ingredients until well moistened.
3
Stir in chopped peppers, corn kernels, and cheese.
4
Spread the batter in the prepared baking pan. Bake for 20 to 30 minutes, or until lightly browned and firm.

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